What yeast to use? (Already started brewing!)

Hey guys, so I'm brewing my second all grain batch, but not sure what yeast to use, thought I'd ask for some opinions, I only have dry yeast;
US-05
S-04
S-33

Here's the grain bill:
Amt Name Type # %/IBU
2.00 kg Pale Malt (Weyermann) (5.0 EBC) Grain 1 69.0 %
0.40 kg Munich II (Weyermann) (16.7 EBC) Grain 3 13.8 %
0.40 kg CaraRuby/Cara 50 (100.0 EBC) Grain 2 13.8 %
0.10 kg CaraPils/Dextrine (3.9 EBC) Grain 4 3.4 %

Boil Ingredients
Amt Name Type # %/IBU
5.00 g SAB US4/78 [9.00 %] - Boil 60.0 min Hop 5 11.7 IBUs
5.00 g SAB US4/78 [9.00 %] - Boil 25.0 min Hop 6 8.1 IBUs
5.00 g SAB US4/78 [9.00 %] - Boil 15.0 min Hop 7 5.8 IBUs
5.00 g SAB US4/78 [9.00 %] - Boil 5.0 min Hop 8 2.3 IBUs

US4/78: South African bred aroma hop with good essential oil properties.
Originates from Saaz and Hallertauer crossing.
Aroma: Mild, earthy and slightly spicy.

Not really sure what style I'm making this, but please advise, thanks!

Depends on what you want out the yeast. S05 is crisp and clean and will let your ingredients be the star. S04 has some fruity notes to it and is great for English style ales (which your grain bill has some aspects of). S33 is more similar to S04, English in origin but it doesn't floc out of solution as well. I find it more suitable to Hefe beers that like a little residual yeast left in suspension.