American Amber Ale with S-23 Yeast?

So I'm brewing an extract ingredient kit that's called an "American Amber Ale" by description. The specs for the ingredient kit are as follows:

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 3.25 gal
Estimated OG: 1.042 SG
Estimated Color: 11.8 SRM
Estimated IBU: 25.7 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU

2.00 lb Amber Dry Extract (8.0 SRM) Dry Extract 33.06%
3.30 lb Amber Liquid Extract [Boil for 15 min] Extract 54.55%
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 12.40%
1.00 oz Cascade [5.50 %] (Dry Hop) Hops
1.00 oz Williamette [5.50 %] (60 min) Hops 16.6 IBU
1.00 oz Williamette [5.50 %] (5 min) Hops 3.3 IBU
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

Steep grains as desired (30-60 minutes).

My question is this: Can I substitute Saflager S-23 for the yeast in the kit? I know S-23 is a lager yeast that bottom ferments. I also know it's best under 60 degrees F. However, my beer will be fermenting between 65 and 68 degrees F. S-23 will perform at that temperature, but I'd like opinions on whether this is a good idea or not. I don't know the characteristics of S-23. Will a lager yeast like this be ok with a recipe designed as an ale, especially at the higher temperatures?

Any input other than RDWHAHB?

Well, I guess that makes this a California Common beer! When I think of California Common or steam beers, I tend to think of them roughly American Pale Ales fermented with lager yeast at ale temperatures. An amber ale is close enough for that.

I have fermented one steam beer with S-23 and it worked out great for that purpose (in fact, it was probably one of the best beer I've brewed in the past 3 or 4 years), so I say, go for it. It'll work fine.

Well look at that... I learned something. I had no idea what a Californian Common beer was.