I've only used it a couple times so far, but I've had great success each time using 2565 right around 60F (I mean to use it again this winter, I liked it so much after last year's blonde ale). It does really well at that temperature, and gives a very subtle but pleasant flavor. In something like a big baltic porter, it might be just clean enough to pass as a lager, if you treat it right. Pitch nice and low, below 60F if possible, and let it end fermentation higher than it started.
Don't worry, be hoppy.