As YooperBrew said, adding honey will thin out the beer, and extend the primary / secondary / conditioning time.
I love to add honey to almost any style, try adding one pound at first and you will see how it takes longer, and the final product is lighter. I like to make very light braggots that clock in at around 9-10%, look like bud light and still have a good hop base, but it takes 2 months until they are ready.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.