May I recommend you start by fermenting the ale portion and then add the honey and a high gravity yeast in two weeks or so? This is actually how most traditional braggots were made. 1728 is a good yeast for strong ales, but it can't handle what you are proposing. Also, once the honey has been added, the yeast will generate a great deal of heat.
You might want to brew the ale and only braggot a gallon or so.
Richard - If you are planning on using the AHA PRA recipe, be ready for some REALLY fine stuff!
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