Since it was only lightly brushed over I will emphasize fermentation temp. Keep it low. I like to start mine out around 58-60 degrees and keep it round 62 for a few days then slowly ramp it up to around 64-66 to finish. A lot of misconception is out there that these things are best when fermented warm - even though there are a few breweries in Germany who do ferment in the low 70s I have never had one that turned out with the proper balance brewed at home (maybe we don't have the proper strain - I dunno.)
Mash fairly low, 150-152 and keep the hops low and with a bittering addition only if you want to keep it traditional. Drink it young, no secondary, no aging. Just carb up and drink ASAP.