That's almost exactly schedule I've been using as well, with great results.
I chill my wort down to about 65 (I can't get much lower with my tap water and an IC), fill my fermenter and then leave it in my chest freezer set to 45 overnight. The following morning, I oxygenate with 90 seconds of pure O2 through a 0.5 micron stone at 1L/min flow rate, pitch my decanted yeast starter, attach the regulator probe inside a little insulated bubble wrap pocket on the side of my fermenter, and set it to 50 degrees.
WIth an OG of around 1.050 and a target FG around 1.012, the beer is typically at 1.020 after about a week. At this point, I set my regulator to 65 and let the beer warm up on its own to finish up for another week. Finally, I remove the regulator from the side of the fermenter so it measures the ambient air temperature, set it to 34 degrees F, and let the beer sit another week before kegging.
After a week in the keg, the beer is fully carbed and already pretty darn clear, especially if I added some gelatin before racking to the keg. In my experience, though, the beer doesn't hit peak flavor until it's been in the keg for at least 2-3 weeks, at which point it's pretty bright as well.