The ideal fermentation temperature for this yeast is 46-58F.
To make a true bock, you should have fermentated this one at about 48-50F until it reached 75% of expected FG. Since your OG was 1.060, you should have fermented at 48-50F until it reached about 1.034 (1.06-1.015 * .75). You should have then done a 48 hour diacetyl rest at room temp to get down to FG. You would then want to lager at about 34-36F for about 6-8 weeks.
That's the process for a true lagered bock.
Since you didn't get anywhere close to the ideal temps, you have basically make a steam beer version of a bock. You are going to have some off flavors that you'll need to condition out. You may still like it as is, and it's still going to resemble a bock, but you are going to have some extra flavors going on due to the high fermentation temps. If you like it as is, cool, if not, plan on an additional 4-6 weeks of bottle/keg conditioning to mellow the off flavors.
Sorry man, you need to follow the recommended fermentation temps very closely, it is one of the more important aspects of brewing, especially lager brewing!
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Pina Colada Florida Weiss (smoked Pineapple and Coconut Berliner)
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!