It's a high-gravity 'Belgian' that I made with left-over ingredients. Stared with a Cooper's lager kit, 3lbs DME, 2lbs corn sugar, S-33 in a 1gt starter.
By looking at your recipe and seeing that you've used the S-33 yeast you can expect the haziness in your beer for some time. Using the S-33 yeast will leave a slight yeast haze in your finished (green) beer. You can always cold crash the finished beer so the yeast will drop down and clear better. This may take some time maybe up to a few weeks. Even Hefe yeast will drop out after a while when cold crashed. I wouldn't worry about it. You can cold crash in the primary and wait another week then keg or bottle. After a couple more weeks bottle conditioning it'll clear and be quite tasty.