You are at a higher OG undoubtedly, just based on the recipe you posted, so it makes sense that it might take a little longer. That aside, I actually said I bottled this after 14 days in the OP, and I was referring only to kegging in 7 days since there isn't really any danger in transferring a beer to a keg and having it drop another point. When bottling, as I'm sure you already know but I just want to highlight for anyone reading this that hasn't had much/any experience brewing, you definitely want to make sure you are at FG before you put it in bottles, and anytime I make a new recipe I make sure I take at least 2 gravity readings 3 days apart so I can get a good gauge on what to expect the first several times I make it.
I definitely want to be clear for anyone else reading this recipe that I don't recommend anyone make this recipe for the first time (or any variation on it) and bottle it in glass bottles on day 7. Let your hydrometer be your guide. FWIW, I have had this recipe bottled in 7 days, both with 05 and with Notty, but I pitched closer to 1 million cells/ml/*P with batch sizes that were slightly smaller than the one I posted (fermenting in the Lowes food grade buckets so I had to reduce my volume), and the pitch rate along with careful temperature control helped immensely, plus I was already very familiar with what to expect given my system, ingredients, and fermentation schedule. When I made it the first several times, I took gravity readings on days 7 and 10, or days 10 and 14, then bottled.
It sounds like you are keeping a pretty good handle on things. I'm looking forward to hearing how this turns out for you.