Ale with lager ingredients and vice versa

[Invalid Stout]

I was drinking a bottle of Harviestoun Bitter and Twisted the other
day, and it struck me that under certain conditions it tastes a lot
like (very good) lager. Of course, it is made with lager-typical Hallertau hops
... so I was wondering if anyone has tried brewing ale with classical
lager ingredients: Pilsener malt and Saaz fermented warm, say, or the
other way round: crystal and pale ale malt and Fuggles with a decoction mash and
lagered at 1°C, for example.

[MartialAnt]

Its fine to mix. My AG#6 was:-
1kg Marris otter
1.5 kg Lager malt
1kg Munich malt
500g Caramalt
500g Terrified wheat

S-23 Lager yeast

Full boil
10g Hallertau
10g Saaz
20g Northern brewer

Last 20
15g Hallertau
15g Saaz

Flame off
20g Hallertau
20g Saaz
20g Northern brewer

I didnt have a clue what i was doing. Still not totally sure now.

Turned out fandabbydozey, ask kenny850.
Got 1 on the go now. Same hop schedule but different lager mallts with the MO.

Experiment. You'll fid its fun.

[Barley Water]

In my humble opinion, both kolsch and alt bier are ales made with "lager ingredients" except for the yeast. Infact, if they are made correctly, the fermentation is very clean and both should be "lagered" to smooth them out a bit before drinking. American cream ale is also basicly an American standard lager fermented with ale yeast. Some otherwise ales are feremented with lager yeast, I can think of one famous brown porter over here done with lager yeast and sometimes Irish ale is done with lager yeast also. I bet there are others that I am just not remembering right now.

[haz66]

I made a summer ale using
3Kg Lager Malt
460g Brewing sugar
30g Saaz @90mins
20g Styrian Goldings @60mins
10g Styrian Goldings @ 15mins

Its not as good as i thought though so may try again and use
lager yeast instead of S-04 and see what happens to it.

[oblivious]

There is also the calssic Mocktobfest and marzen or Oktoberfest done with a neutral ale yeast, the grist can be 100% Munich or Vienna

[Trough Lolly]

Brewed a koelsch last night - 80% Weyermann Pils, 10% Weyermann Munich I and 10% Wheat
90 min boil - Perle for bittering with 60 to go, Hallertau for last 20 mins
Innoculated an hour ago with Wyeast 1056.

Cheers,
TL

[Rookie]

A few years ago a small brewpub up the road brewed a pilsner with ale yeast and called it pilsale, not sure if they used all ale ingredients or just the yeast.