I've been meaning to brew this for awhile. As I also don't have lagering facilities, I plan on using Wyeast 2112 (White Labs equivalent is 810), which claims to "maintain lager characteristics at up to 65 F." Should be able to do that with a damp towel and fan.
With the beer being straight Pilsner malt, and not a lot of hop additions, it all comes down to mash temps, yeast strain, and fermentation temperatures. As to the hops, I plan on using Sterling and Liberty, although Saaz, Tett, and Hallertau would also probably be fine.
Secondary: What sorcery is this?
Bottled: RIS, Wee Heavy, Oaked Wee Heavy
Kegged: Cider, New England DIPA, Hibiscus Ginger Saison