Making the Dry Irish Stout extract kit with 1084 and my basement is 60°.
FYI, the range shows 62°-74°.
If I were you I would pitch it at 62 or 63. Fermentation will warm the fermenter 5 degrees give or take depending on gravity. If the ambient temp is at 60 you can assume the beer temp will be around 65. Which is in the correct range. I think u will be fine
If you’re really worried let it ferment in your basement and when the activity slows down, move it upstairs to room temps to help the yeast clean things up. After the really active fermentation, the temperature becomes less detrimental