by doing this, you will simply be cold crashing the beer, helping to settle suspended yeast and other trub. It probably won't change the flavor profile a whole lot, as fermentation will already be complete. To be honest, if you lager it before the yeast has cleaned up all the fermentation byproducts, it might hurt flavor.
If you want an ale that is more similar to a lager, try using some kolsch yeast. I'm planning a cream ale using it.
From white labs site:
"WLP029 German Ale/ Kölsch Yeast
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. "