I’m not knowledgeable enough to say but Hopville’s calculator http://beercalculus.hopville.com/
can help you categorize. It will be a guess-and-check but probably worth it if you’re really interested in knowing.
Ditch the S23 lager yeast. I’ve tried it a few times and was never satisfied. Its fruity and not even as good as an ale, definitely doesn’t give a clean lager profile. I’m not the only one to come to this conclusion. 3470 is a decent dry lager yeast.
Otherwise I’m not sure you’d get 12 SRM from that grain bill. It seems to me like it would be a nice vienna lager, maybe a little sweet with nearly 105 crystal. I’d probably at least ditch the crystal 80 and go with 6.6% caramunich, it’d be enough sweetness and a little bready flavor to augment the Vienna malt. I actually like the ratio of pils to Vienna, I’ve brewed repeatdly with all-Vienna (Global, a little darker than some Viennas) and it is too much of a good thing for my palate.
Do some research on the S-23 - I coulda swore some folks say it ferments LESS fruity at ale temperatures (Denny Conn).
I like the recipe outlined, a very neat style. I’d predict close to a Vienna lager, but more hop flavor. No harm in that.
Consider some liquid yeast strains other than S-23 for a nice beer? Mexican Lager Strain, Wyeast Carslberg Lager, WLP830 or Wyeast Equivalent is a MALT BOMB.