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: Hidden Lake Nut Brown #2: Apple Cider
Secondary #1: Berry Rhubarb Wine #2: Black Currant Wine
Kegged: Cascadian Dark Ale, Orange Pale Ale IV
Bottles: Spruced Winter Warmer, Surly Bender clone, Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Kicked by a Moose Scotch Ale, Russian Imperial Stout, Sparkling Elderflower Wine, Barolo Wine, On Deck: 2H IPA III