Honestly, I don't see Wyeast 1056 surviving in an environment above say 9% ABV. That means you'll likely wind up with a stuck fermentation at a very high SG, meaning a sickly sweet brew. I can't see Wyeast 1056 being a good choice for this beer, regardless of the large starter.
Also, the fact that the recipe just calls for DME, not Extra Pale DME, Amber DME, Dark DME, etc... combined with the scattered hop styles and no hop schedule whatsoever, indicates to me that this is a "just throw a bunch of stuff into the kettle and see what happens," kind of brew.
Sorry to be so negative, but this looks like a huge waste of time and money to me. 10 oz of hops? Man, that's not going to be cheap.
Edited: Sorry, I missed the question about what to do when the 1056 craps out. My mistake.