Assuming you are listing beer temps and not air temps, I think you will be fine. I usually ferment my Octoberfest beers around 55F, and I do not detect any significant issues.
If you are measuring air temperature, however, then you could have a problem. In my system the air tends to be 4F to 10F cooler then the beer during fermentation. If you are measuring air temps, then you beer could be closer to ale temperature than lager temperature.
Regardless, in about two weeks (basically just before your beer ferments down to 1.020 or so), let the beer warm up about 5 degrees for two days. That should encourage the yeast to reduce some of the flavor active compounds. In the lagers I have done this, I have noticed a significant improvement in the beer.