Interesting point for fast lager. I've been intending to try this for a while, but I've often away from my brewery.

Tasty's Lager Fermentation Schedule

I pitch and oxygenate at 55F and hold until the gravity drops 50% of the way to terminal gravity (For example, if my OG is 1.052 and I expect to finish at about 1.010, then a drop of .021 gravity points would be 50%.)

I then raise the fermentation temperature by 3 degrees to 58F and hold until the gravity drops 75% of the way to terminal gravity.

I then raise the fermentation temperature by 4 degrees to 62F and hold until the gravity drops 90% of the way to terminal gravity.

I then raise the fermentation temperature by 4 degrees to 66F and hold until I reach terminal gravity.

With this method, 75% of the fermentation takes place at 58F or below, 90% at 62F or below.

45F/ 7c

55F/ 12c 50%

58F/ 14c 75%

62F/ 17c 90%

66F/ 19c 100%