I am not familiar with the yeast you're using, but i think it is way to much. The last beer I bottle conditioned I used 1tsp of CBC-1 to make a 100ml slurry. I then used 4 tsp of the slurry and the appropriate amount of priming sugar (120grams ish) to carbonate 5 gallons of a Dark Saison I aged on fruit with Brett for 6 months to 2.5 psi. I am by no means an expert, would hate for you to end up with a bunch of bottle bombs, just check your calculations again.
Thanks for the note. The Lalvin ec-1118 is a champagne yeast. You raise a great question: I didn't think about the fact that I may be over-pitching my bottling yeast. I don't normally bottle and this beer is a beast: OG 1.127 FG 1.040. I didn't want to bottle it and end up with uncarbonated/undercarbonated bottles that I can't do much to fix.
I'll do further research on the topic.