Denny is king of decoction. I'll just say, kudos for curiosity and ambition! Its 95% love of process.
Temp wise 2206 want 46-58° per Wyeast. My suggestion would be start toward the cool end and do two things... 1. Try not to let it climb above 55° 2. Don't let it go down in temp at any point. After krausen falls I'd let it go, but still not let it drop.
If you haven't bought the yeast yet, maybe try 2112. I use it at 55° for American Lager, Vienna Lager, and Oktoberfest. Others will poopoo that, but I've been quite pleased.
Have fun! Let us know how it worked out.