I have a "cream ale" going right now at 52F ... and it goes great. The past three batches of the cream ale fermented at 52F to 54F, have medaled 5 out of 5 times.
The only thing I have found with that yeast is that you HAVE TO make a starter. Otherwise the lag time, even with a fresh tube in a 3 gallon batch, will have a lag time measured in days...Once it has "woken up" up though, it will rock'n'roll in the 50s just fine.
Lastly, you may wish to let it lager for 3 to 4 weeks as well. I have found a great improvement during that time, and if you can give it two months... it is fantastic!