Porter Yeast Question - 3 Choices

Here's the deal. I am in the process of brewing a porter as I type this and I need some help in choosing my yeast. I am splitting this porter into two fermentors that are roughly three gallons with separate additions in each and I also want to put a different yeast in each one. One will be a bourbon barrel porter using oak cubes soaked in bourbon as well as the bourbon itself and the other will be a coconut and chocolate porter with unsweetened cocoa and toasted unsweetened coconut. My three yeast choices I have on hand are S-04, S-05, and Windsor. Your thoughts?

 

I was just a bit low on my expected OG at 1.060 instead of the 1.065 that the initial recipe called for. Of course, I was also a gallon high. I added a few ounces of DME to try to get it there, but I just missed unfortunately. With that being said, my initial thoughts were to use the S-05 on the Chocolate Coconut to get the alcohol up a bit and highlight the additions and the Windsor on the Oak and Bourbon since I'll be adding some bourbon to it anyway. But, I'm certainly open to suggestions.

 

Well, last night I thought that I was going to use the Windsor on the Coconut because I envisioned it as a bit of a sweeter beer and I thought the Windsor may accentuate that a bit. I don't know as I have never actually used it. I was a little worried with my OG being only at 1.060 though. So, I thought about switching to the S-05 to try to get a bit more ABV out of it. Decisions, decisions.........

 

Gonna go with the Doctor on this one. Thanks for the advice guys. Can't go against a melting Steal Your Face though. Jerry didn't raise no fool.