Agree with JustLooking. Use 2 packs of yeast, rehydrated in 90ºF water. You shouldn't make starters for dry yeast, as it uses up the cellular reserves the yeast makers have built up.
Also make sure you aerate/oxygenate before pitching, that makes a big difference especially on a beer this big.
Now, in all honesty, I wouldn't actually pitch 2 packs of yeast. I'd make a 1.050 beer with one pack of US-05, and then take about a pint of the yeast slurry from the bottom of the fermenter and pitch that. That way you'll have a huge pitch of healthy yeast.