Yeah, that's right. Halfway between OG and predicted FG.
If you're looking at the "Tasty" McDole method, I personally think he gets too fiddly from that point. Once you're very roughly at the halfway point, you'll have established the cool-fermented flavor profile, and the temperature can rise without such a precise schedule, just to keep the yeast vigorously active. That's my experience at least, and the way many brewers do it. There are many variations possible. Find one that suits you.
EDIT (My own method is just to ferment in the low 50s F until at least 50% ADF, which is more like 2/3 to 3/4 of the way to FG, and then shut off the cooling and let the beer free rise to ambient temperature [mid-60s F.] Crash at FG, confirmed by no change over 48 hours. Very simple, doesn't demand precision, basically the standard German method made easy.)