I made a version of Jamil's classic american pils with S-05, fermented at 58, then raised to 65 after about 5 days with GREAT results. Used gelatin and cold conditioned in the keg for about a week, but it was delicious from the start.
I did it because I hadn't had a CAP before, and wanted to have a 'lower maintenance' version with less of a lagering time commitment. I can really see how this style would benefit from a slightly sulfury lager yeast and the subtleties that only lagering can create!
Keep in mind you need almost a lager-sized pitch (you can probably use the 'hybrid' option on the web yeast calculators).