You can run the starter at room temps. The goal is to grow healthy yeast, not make beer, so you can ignore the manufacturer's temp recommendations. When you're done with the starter, you can cold-crash it, then pour off the liquid and pitch the slurry at the bottom.
Go to http://www.mrmalty.com/calc/calc.html to figure out how big of a starter you need to make. You'll have to input your gravity, batch size, aeration method etc... For a huge beer like this one, you'll need about a one-gallon starter. I'd give it about 2 days. Reading http://www.mrmalty.com/pitching.php will answer a lot of questions.