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: Witbier #2: Empty
Secondary #1: Berry Rhubarb Wine #2: Black Currant Wine #3: Empty
Kegged: Ice Shanty Bock
Bottles: Spruced Winter Warmer, Big 50 Barleywine, Framboise Lambic, Russian Imperial Stout, Barolo Wine,
On Deck: Umlaut my Kölsch VI, Sunrise Wit, Dusseldorf Alt III, BGSA