Make a big starter. 2L is OK, a gallon is better if you can manage it. This strain will ferment like a beast if you have enough yeast.
Bring it down to 48, aerate well, pitch the yeast, hold there until you notice fermentation start, then bring it up to 50 and hold until bubbling ceases (14-21 days). Then you can do a short diacetyl rest if desired, and slowly lower it down to your target lagering temp (3-4 degrees per day max, 2 degrees per day is ideal if you are patient).