Jeepers, that's a big beer. I'm going to offer you some advice I offer most new brewers:
Many new brewers want to try brewing massive or Frankenstein beers in their first few batches. These beers seldom turn out as well as the brewer hoped. Said brewer gets discouraged.
I advise you to stick with simple, tried and true recipes before you go too far out on a limb. Keep the OG below 1.060. Get to know a yeast strain. Get to know a few basic ingredients like your bulk extract, a couple of roasted grains, a couple of caramel/crystal grains, and how they perform. Get to know a few hops varieties.
Think about it: If you use one bulk extract, two roasted grains, two crystal grains, two varieties of hops and two different yeasts, you have dozens of different styles and combinations you can try. With pale extract, Roasted Barley, Chocolate Malt, 60L Crystal Malt, and CaraVienne malts; with Cascades and Goldings hops; with S-04 and S-23 yeasts, you can brew the following styles:
American Brown Ale
Northern English Brown Ale
Southern English Brown Ale
American Pale Ale
English Pale Ale
American Amber Ale
...and that's just what I can think of off the top of my head. Add a Belgian yeast and suddenly you've expanded your horizons even more.
Read up on different styles. Learn what flavors define them. Learn what ingredients make those flavors. Master the styles you like before you break out of "the box". Mastery assures success when you start to stress or break the norm. And mastery of the basics is the place to start.
P.S. Oh, and welcome to the obsessio...er...hobby!