I'd ferment at about 62 degrees until you are about 3/4 to final gravity, then let it free-rise up to 70 degrees for a few days. Then you can start lagering it.
I use the following recipe:
Ingredients:
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Amount Item Type % or IBU
2.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 23.18 %
6.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 69.53 %
0.50 lb Vienna Malt (3.5 SRM) Grain 5.78 %
0.13 lb Cara-Pils/Dextrine (2.0 SRM) Grain 1.51 %
0.25 oz Magnum [13.00 %] (60 min) Hops 12.5 IBU
1.00 oz Hallertauer Mittelfrueh [3.00 %] (60 min)Hops 11.5 IBU
0.65 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
6.00 gal Cologne - left bank Water
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) [Starter Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6.63 lb
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Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 8.94 qt of water at 159.1 F 149.0 F
If you can't partial mash, use 8 lbs Pilsner/Extra Light LME for instead of the Pilsner Malt and DME, and substitute 0.25 lbs Munich extract for the Vienna Malt. I use the Magnum for convenience, you call also use an equivalent bittering charge using only Hallertau, Tradition, or pretty much any other German noble hop. There are no flavor or aroma additions as this would detract from the essence of the style.