Not tried that recipe but I'll make a couple of suggestions about it.
1. Measure honey by weight, not volume.
2. Add the honey post boil, during the cool-down (I typically add it when the wort is under 110-100F)...
3. You can add some for primary fermentation, and then add the rest once things have calmed down some. NOT after racking to another vessel... I would add it right on the yeast cake.
4. You can also opt for honey malt. Or use honey malt and some honey in the recipe.