Need help with a recipe for Amber Ale

I have a recipe for a Amber Lager but would like to use an ale yeast instead. It calls for a Oktoberfest/marzen yeast. Would like to use a German Ale yeast maybe.

Steep Specialty Grains
Amount Item Type
1.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain
0.50 lb Munich Malt (9.0 SRM) Grain
0.50 lb Toasted Malt (27.0 SRM) Grain

Boil Ingredients
Boil Amount Item Type
60 min 7.00 lb Amber Liquid Extract (12.5 SRM) Extract
60 min 0.50 oz Hallertauer [4.80 %] (60 min) Hops
60 min 1.00 oz Tettnang [4.50 %] (60 min) Hops
10 min 1.00 tsp Irish Moss (Boil 10.0 min) Misc
5 min 0.50 oz Hallertauer [4.80 %] (5 min) Hops
5 min 0.50 oz Tettnang [4.50 %] (5 min)

Irish Moss 1 Teaspoon
Gysum 1 teaspoon

1 Pkgs Octoberfest/Marzen Lager (White Labs #WLP820)

OG 1.054
FG 1.016
Estimated color 13.2
IBU 22.7

THANK YOU!

I assume you are doing a partial mash?

yes it will be a partial mash