There seems to be some confusion here on what the temps mean. When a recipe says to ferment at 68, that is the temperature of the beer. Get it at 68 and keep it there. Just like pitching temp is the temp of the wort. Ambient temp is not what is being considered. If you are describing the ambient temp you ferment at, you don't actually know what temp you are fermenting at. You therefore cannot say ohh this yeast does great at 64(ambient), I do it all the time. Chances are that yeast is working around 70ish. Which would be actually fermenting warmer than someone actually fermenting the beer at 68.
Yep, it's a very tasty brew. FWIW I regularly start 1056/001/05 at ~ 64F because, as Mort mentioned, you will be a few degrees above the temp you pitched at during high krausen. Yeast recommendations for temp are often general guidelines, so pitch on the low end or, optimally, pitch at least 2 or 3 degrees below the stated minimum and you'll have far superior results.
This for example is very confusing, I have no idea what the fermentation temperature is being used here. Standard practice is to pitch a couple degrees cooler than you want to ferment at. So it is starting (pitching?) at 64, raising up to 66 (ambient?), then as things get going into the 70s. That would be my guess.