From what I understand, California Common (steam) was brewed due to a lack of refrigeration ability...
Lager brewed at ale temps.
What kind of yeast did you use, for this?
50 degrees seems a bit cool to me, for fermenting a steam beer.
But, maybe I'm wrong.
At any rate, I think you should end up with a nice, crisp lager, if you bring it back to a 50 degree room & bottle.