Very much agree with Maylar. Five pounds of honey is an enormous amount. If - and that is a HUGE if - the yeast can thrive in that concentration of sugar the potential ABV is about 23%.. That is rocket fuel. IF , IF you really want to use the 5 lbs of honey for the flavor that so much honey will provide then you may need to step feed the honey (that is to say you begin with say 3 lbs of honey and then when the gravity of that must has fallen close to 1.000 you add another 1/2 lb and if the yeast can work their way through that you add another 1/2 lb repeating this process until the gravity ceases to drop). By adding 1/2lb of honey at a time as the gravity approaches 1.000 you are then in fact working with the yeast to control (up to a point) the sweetness your mead will finish at.
But a question: have you thought about this first mead in terms of what you hope it will be like when you bottle this? How sweet (or dry) is this mead to be? How much alcohol is it to contain? Is this to be a mead that you sip after a meal or while you are dining or is this to be a drink that you quaff after a hard day's work? You say you don't want to overpower the honey flavor but what flavor are you wanting from the honey? Clover honey (IMO) is more a vehicle for carrying other flavors than a flavor you aim for itself (others may strongly disagree). Tupelo, orange blossom, sourwood, raspberry, meadowfoam - those varietals are flavors you may want to highlight.
