34/70 and wyeast 2124 are well known to perform well @62F. They are clean and crisp, 34/70 will throw off a lemon or lemon grass ester even at 48F. It will be a little cleaner (maybe) at 48-52, but the esters will likely be there even at 48F unless it’s fermented under pressure. The thing that may change the most is sulfur production, higher temperatures reduce sulfur, which is not always bad depending on the beer you want. German beers display sulfur character, but American lagers show less of it.
The only other yeast I would recommend at 60-62 is Wyeast 1007 German Alt. It is a very good yeast for Alt’s as well as Kölsch beers. But 34/70 is a nice, reliable yeast at 48F or 62F and IMHO the best choice for a lot of different reasons. US05 would be my last choice.
Edit: S04 will work very well down to 52F, but 34/70 is still what I recommend.