Lager is going to be sub-55, ideally 48-50F. You'd need about that temp.
Here's the process:
T-3 days: create yeast starter
T-2 days: step up yeast starter
T-1 days: step up yeast starter again
T-0 days: brew! OG somewhere around 1.072-1.084. You will use 1 pound of whole hops. I like Chinook, because it feels like it's eating the enamel off your teeth. After the wort is cooled, decant the starter and pitch that huge slurry of yeast. Do not fuck around with an airlock, go straight for a blow-off tube - within 4 hours, the beer will be erupting from the carboy.
T+1 days: Fermentation continues, slowing down.
T+2 days: Fermentation nearly complete.
T+3 days: Move carboy to an area with temps to below 50F. Fermentation is complete. now we crash the yeast and get them to drop out of solution.
T+4 days: Wait.
T+5 days: Wait some more.
T+6 days: Keep waiting.
T+7 days: Rack beer into a clean keg. Force carbonate by shaking the crap out of the keg, rolling it around on the floor, etc. Remember, the beer is already cold. Let it sit for 4 hours to settle down a bit, then draw off the first half pint (mostly sediment, pitch it out). Rinse the glass out, draw your first full pint, and enjoy!
I can get you a grain bill later today (hopefully), and could even help you convert it to extract - if you swing that way.
Best of all, use Day 7 to brew up a big barleywine and pitch it onto the dregs of the IPA - you've got trillions of live yeast cells that aren't too abused by alcohol or stress yet, so use them as a ginormous starter for a ginormous beer.
I really like to use smaller beers as starters for larger ones - start off with a low alcohol brown ale, then toss an IPA or porter wort on top of that, then finish the series with a barleywine or imperial stout. 3 batches of brew, one vial of yeast.