What you've got here is sort of a braggot, albeit a fairly thin one, and probably not nearly enough hops. You could have used half as much honey and still gotten a "strong honey character" with pronounced sweetness. You could have doubled the hops and only just barely reached "pleasantly hoppy". Thankfully you picked a good yeast which will mow through the honey with aplomb; the end result might be pleasant, though it will probably be quite different than what you envisioned (but your first several recipes will be like that, I know mine were). It'll probably taste like a lightly-hopped mead; honey has a tendency to overpower sorghum, ESPECIALLY when used in equal parts!