I just did a tasting of mine (all grain) after 4 weeks of fermentation and 3 weeks of bottle conditioning. Used S-04 instead of S-05 but I followed the grain bill and hop schedule from the OP.
Mine came out tasting very thin and watery. Kind of line BMC (Bud, Miller, Coors) but with more alcohol. Fermented at 60 degrees F. Not sure what went wrong as I mashed at a higher temperature 158F because I was going for a malty body. I ended up with 5.25 gallons of wort after boil and my SG was 1.073 and FG was 1.022.