This is my favorite house Oktoberfest converted to PM from AG.
Oktoberfest/Märzen (3 B)
Type: Partial Mash
Batch Size: 5.50 gal
Boil Time: 60 min
Efficiency: 70.00 %
Ingredients
Amt Name Type #
16.0 oz Munich Malt (9.0 SRM)
16.0 oz Pilsner (2 Row) Ger (2.0 SRM)
16.0 oz Vienna Malt (3.5 SRM)
8.0 oz Caramunich Malt (56.0 SRM)
4.0 oz Cara-Pils/Dextrine (2.0 SRM)
6 lbs Amber Malt Syrup (8.0 SRM) Extract
1.50 oz Hallertauer [4.20 %] - Boil 90.0 min
0.25 oz Hallertauer [4.20 %] - Boil 15.0 min
2.0 pkg Bohemian Lager Yeast (Mangrove Jack's #M84) Yeast 9 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.056 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 22.1 IBUs
Est Color: 9.1 SRM
Here is only of my early PM's I did and it also was good.
Type: Partial Mash
Batch Size: 5.25 gal
Efficiency: 70.00 %
Ingredients
Amt Name Type # %/IBU
1 lbs Munich Malt (9.0 SRM)
1 lbs Pilsner (2 Row) Ger (2.0 SRM)
8.0 oz Caramunich Malt (56.0 SRM)
8.0 oz Caravienne Malt (22.0 SRM)
5 lbs Munich Malt Extract (9.0 SRM)
1.00 oz German Tradition [6.00 %] - Boil 60.0 min
1.00 oz Select Spalt [3.20 %] - Boil 15.0 min
1.0 pkg German Lager (White Labs #WLP830) [35.49 ml] Yeast 8 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 26.1 IBUs
Est Color: 9.6 SRM
I'm sure either one would turn out great as an Ale. Look at Rouge Dead Guy Ale, they took a lager (Maibock/Helles) and made it an Ale. I have faith that you can as well.