How would the taste differ ale vs. lager using the same recipe?

[CS223]

I'm toying with the Yuengling like clone in Beersmith based on recipe research posted elsewhere on HBT. I was wondering what I could expect if I were to ferment it as an ale instead of a lager. I'm totally clueless when it comes to designing a beer and I'm just learning my way around Beermith.

3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 30.0 %
3 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 2 30.0 %
2 lbs Corn, Flaked (1.3 SRM) Grain 3 20.0 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 10.0 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 5.0 %
8.0 oz Munich Malt (9.0 SRM) Grain 6 5.0 %
0.50 oz Cluster [7.00 %] - Boil 60.0 min Hop 7 7.6 IBUs
0.50 oz Cascade [5.50 %] - Boil 30.0 min Hop 8 4.6 IBUs
1.0 pkg Safale US-05

 

[Bobby_M]

The best way to find out is to split the batch and ferment ale/lager.

 

[mux]

Maybe use a Cali common yeast?