Ale and Lager Yeast Taste Difference?

If I took a lager recipe (I like the flavors of Munich Dunkel, Bock, and Double Bock), but fermented the brew with an ale yeast instead of a lager yeast, what differences in flavor would the be?

What if I used a clean ale yeast, say Nottingham or S-05?

I understand the difference in process and top/bottom fermenting yeast between ales and lagers, but I don't know what to expect in flavor difference, given the same recipe but ale yeast/process vs lager yeast/process.

Even with a clean ale year you will get some by products and unlike lager yeast it won't eat away at all those funky flavors. That said, notty between 63-68 fermenting temp should produce something similar. I would suggest letting it sit extra long. If temp control might be a problem I suggest us-05 as its more forgiving to high temps than notty.

In a word, cleaner. Ale yeast, even a "clean" one, will produce more esters than lager yeast and there are some minor, larger sugar molecules that lager yeast will metabolize but ale yeast will not. So, in general, there will always be more of the slightly fruity ester nose in an ale along with some possibly slightly sweeter body & flavor components left behind in the beer. These effects can be minimized with a large starter to provide for a vigorous fermentation, keeping the primary temps on the low side of the yeast's profile and giving the beer some legitimate lagering time.

The closest you can get with an ale yeast is a koelsch or altbier yeast (which is how I brew my "lagers"). A well-brewed koelsch yeast beer tastes, to me, like warm-brewed very-temperature-forgiving-lager-yeast* beer.

*e.g. W34/70 or Anchor Steam yeast.