Sure that should work well using a Kolsch yeast. I would pitch a 2-3 L starter at the bottom end of the yeast temperature range (mid to upper 50's for WY 2565, low 60's for the White Labs strain). Keep the temp there for most of the fermentation. After the fermentation is about 80% complete, bring the temps up 7 or 8 degrees for a few days to finish and remove any diacetyl.
Kolsch yeast is very clean, but does not floc well. Transfer to secondary after 2-3 weeks. If you have a way to refrigerate in secondary for 3 weeks or so that would help. Or get it as cold as possible in the basement and then add some gelatin finings. Give that 3 weeks to do it's thing before bottling.
Primary #1: Empty #2: Empty
Secondary #1: Belgian Golden Strong #2: Dark Belgian Strong #3: Empty #4: Framboise Lambic
Kegged: RedHook ESB clone, Fat Tire Amber
Bottles: Surly Furious clone, Kicked by a Moose Scotch Ale, Apfelwein, Russian Imperial Stout, Trappist Dubbel, Carmelite Tripel
On Deck: Kölsch IV, Altbier II