Just the other day I was asking a similar question about using Honey and Aromatic malts together.
Here's a link to the thread.
Any how I brewed up the following 8.5 gallon batch on Sunday. Not as many hops as yours.
Ingredients:
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Amt Name Type # %/IBU
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 75.0 %
3 lbs Munich Malt (9.0 SRM) Grain 2 15.0 %
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 3 5.0 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 4 2.5 %
8.0 oz Honey Malt (25.0 SRM) Grain 5 2.5 %
1.50 oz Warrior [15.00 %] - First Wort 60.0 min Hop 6 42.4 IBUs
0.50 oz Warrior [15.00 %] - Boil 30.0 min Hop 7 9.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.00 oz Warrior [15.00 %] - Boil 15.0 min Hop 9 12.8 IBUs
1.00 oz Sorachi Ace [12.00 %] - Boil 10.0 min Hop 10 6.8 IBUs
2.00 oz Sorachi Ace [12.00 %] - Steep/Whirlpool Hop 11 6.8 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 12 -
1.0 pkg Ringwood Ale (Wyeast Labs #1187) [124.21 Yeast 13 -
3.00 oz Sorachi Ace [12.00 %] - Dry Hop 4.0 Days Hop 14 0.0 IBUs
I have 2.75 gallons that is using the Ringwood yeast (although no yeast activity as of yet, no krausen or blowoff bubbles) and it will only have one ounce of the Sorachi Ace hops as the dry hops. The 5.5 gallons has the WLP001 yeast and will take two ounces of the Sorachi Ace hops for the dry hops. I want to see how the two yeasts play out differently.
Anyhow, you can see I only have a half of pound (2.5% of the overall grain bill) of honey and aromatic each. I think this is on the high end for just over 8 gallons of beer, but I'm no expert. I just wanted to make a somewhat hoppy (bitter with the early additions) but with a malty profile beer.
Good luck and keep us posted as to what you decide to do. I will report back in a few weeks on my thread on how my recipe turns out. Cheers!