You talk about mashing and not wanting it to dry out, then talk about fermenting it to dry by champagne yeast. Something there didn't make sense to me when I read it.
My guess is this will end up more like a strong Saison than a mead. I think it has to be 50%+ honey to truly qualify as a braggot, and with only 5# honey completely dried out and underneath all the other malts, I'm betting you don't get much honey flavor out of it.
If you want to maintain some of the honey character, you might want to try putting in some honey malt to keep some honey flavor in, or consider upping the honey to 50%.
That said, I don't have any experience with a braggot, so take my thoughts with a hefty grain of salt.