Weissbier Honey Weizen

This was only my 5th batch and my first attempt at a recipe I cobbled together on my own.
(5 gallon batch)

Grain Bill
- 2# Weyermann Pale Wheat Malt
- 2# Rahr 2 Row Pale Malt
- 1# Carapils
- 3.3# Wheat LME


Hops
- 1 oz Tettnang (60 minutes)
- 1 oz Styrian Goldings (5 minutes)

Yeast: Wyeast 3068 Weihenstephan Weizen

Additions: 2# Clover Honey (1.5# @ 30 minutes, .5 @ 10 minutes)

Method:
- Protein Rest: Heat 5 quarts water to 135 degrees, add Weyermann and let rest for 30 minutes
- Raise temp to 160, after adding additional 5 quarts and add 2 Row; mash for 60 minutes
- Heat 8 quarts water to 170 and batch sparge
- When done sparging, place spent grants in 3 quarts water, cover and set aside
- In main kettle, add LME and Carapils; boil 60 minutes
- When chilled, use the 3 quarts set aside earlier to bring volume up 5.5 - 6 gallons
- Pitch yeast
- Original gravity (somewhat estimated as my notes were unclear): 1.05 - 1.055

Primary - 14 days (Gravity: 1.012)
Secondary - 14 days (Final Gravity: 1.009)
Bottled / Priming Sugar
Yielded 524 oz (4 gallons, 12 oz)

I did this back in March, and unfortunately have none of it left . Definitely need to brew this one again. The other homebrewers I shared it with were very complimentary. I will definitely brew this again (and more of it).

Any reason you didnt add all the honey for the last 10-15 min instead of @30?

Probably just inexperience

This was only my 5th batch and didn't fully understand when one should add honey (now I at least think I understand that you shouldn't add honey until near the end of the boil).