Most lager yeast should be around 50-55 degrees for primary. The way I do that is to use my lagerator- it's an igloo cooler with a styrofoam top- and fill it with water and an ice bottle. I float a thermometer in it, and keep it in my basement. It stays a perfect 52 degrees. (Pictures in my gallery).
When it's time to do a diacetyl rest, I pull it out and put it in my kitchen- which is around 65 degrees or so. After two days of the d-rest, I rack and then put it in the clearing tank for two weeks at 50 degrees. Then I lower the temperature 5 degrees per day until it's lagering at around 34 degrees for 4-6 weeks. I do that all in my redneck lagerator- so I'm sure you can figure a way to do it with your set up.
The only thing that might be a sticking point is the primary fermentation temperature. Anything over 55 degrees is just too warm.
Broken Leg Brewery
Giving beer a leg to stand on since 2006