This reply's probably a bit belated, but hey maybe it'll still help someone.
Probably too late to change much in the flavor profile; the first twelve hours at high krauesen are the most important for that, with subsequent times increasingly less influential. And Safale-05 is a tough yeast, but no yeast likes having its temp dropped after it's gotten that high. Maybe lower it a bit if you can, but mostly this is just gonna be a not very clean-tasting batch that might need some time to smooth out.
It is possible to get....decent...results making a lager-like beer with a clean-tasting ale yeast like S-05. A lot of the 'lager' flavor comes not from the yeast per se, but from the lower fermentation temperature. Much of what makes lager yeasts unique is simply their ability to ferment at cooler temperatures, not any inherently different flavor profile they produce. As such, temperature is almost more important in lager production than yeast strain selection. I would have a way, whether it be through swamp cooling or simple ghetto lagering (my preference), of keeping beer temperature in the high fifties to at most the low sixties before trying what you're trying. And if you can do that, you may as well use a lager yeast as well, slightly higher temp be damned. A lot of homebrewers preferentially ferment lagers in the mid-50's just to get a more reliable fermentation anyways; we don't have the sort of rigorous quality control and volume of professional brewers.