I guess I'm confused of the point of RWS?
I understand that it gets your yeast count up, but at what expense? You're leaving your beer unpitched and giving any bugs a chance to get going. (I see you're holding the temp at 66, but I'd think the colder you could get it, the better.) And as far as yeast replication... It was my understanding that you have to pitch a certain amount of yeast so they do not have to reproduce as many times before they get through all the sugars. Too many reproductions = more esters, right? Hence why with a starter you use a lower gravity wort so they are not stressed out, then you decant to get rid of the [now beer] that is potentially estery and most likely oxidized, especially if you used a stir plate or intermittent shaking. And if you're pitching from the starter after 12 hours, you are likely not decanting. So you are adding non ideal beer to your precious wort.
I guess I'm not telling you not to do this, I'm just asking is the risk worth the reward?
My suggestion would be for 5 gallons of 1060 beer, for which you probably need just over 200 billion cells, would be to use dry yeast or buy 2 liquid yeast packages next time. Sure it's an extra $7 bucks, but for 2 cases of beer that taste better than it would have I think it's well worth it.... my $.02