I ramp mine to hit 70 at the end too with the Bells yeast. I find the extra fruitiness blends great with the all centennial hop. I would say it has more fruit than the original however, so maybe 66-67 would be your eventual target temp (near end).
If you maintain temps around 60, it will be tasty but different than the original.
Primary #1: Umlaut my Kölsch IV #2: Empty
Secondary #1: Belgian Golden Strong #2: Dark Belgian Strong #3: Barolo Wine #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, Pinot Noir, Rhubarb Wine
On Deck: Altbier II