That sounds nothing like JW Dundee's. IMO, Dundee's is sort of a watery, mild, certainly-not-sweet easy-drinking lager.
IMHO, when people hear the word honey, they expect something sweet, but honey is so fermentable that it actually has the opposite effect- drying out the beer and raising the alcohol.
Also, that's a really poor attenuation. Few yeasts would stop fermenting that quickly. They might deactivate the yeast somehow to make a beer like that.
Use 3 pounds of honey malt, a quarter pound of honey (just so nobody questions why it's called a "honey" brown), a half pound of dextrine malt, 1-4 pounds of crystal, and make the rest up out of whatever pils or 2 row or maris otter that you have lying around.
Hop it however you'd like, but I'd aim for something like a Bierre de Garde, so probably 4-5 ounce of very low bitterness hops that give you lots of grassy hop flavor like you're eating a salad. Swing the other way though if you want a cleaner less intense flavor.
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