Looks like a start to a really solid American pale ale. One option would be to get another 5 lbs. of pale malt (or even mix it up a bit with some Vienna or Maris Otter), a half pound of crystal 40, and a quarter pound of crystal 60 (or keep it simple with just 3/4 lb. of one of those crystal malts). Bitter with ~0.5 oz. of German Magnum for 60 minutes, throw in the Loral in the last 5 minutes of the boil, and dry hop with the Citra. Hop schedule of course depends on the alpha acid level in each hop, so adjust accordingly, especially on the Magnum addition, for your tastes and the recipe. As for yeast, if you're trying to use up ingredients, I'd use the Wyeast 1272, because the others will presumably keep better for future brews!
So, to write that all out:
5 lb. Lamonta American Pale Malt
5 lb. Vienna malt (or other malt of your choice)
0.5 lb. crystal 40
0.25 lb. crystal 60
0.75 oz. German Magnum, 60 minute boil
1 oz. Loral, 5 minute boil
2 oz. Citra, dry hop
Wyeast 1272 (prepared in starter if necessary)
Mash at ~154, ferment at 66 degrees or so.
This should get you into the ballpark of a 1.047 starting gravity and 4.6% abv, with 30 IBU. You could add another pound of base malt, to get the gravity up a little higher. I personally target most of my brews to be <5% abv, but that's just my taste (and liver)!