You have about 65% apparent attenuation. As long as you didn't under-pitch your yeast, your yeast is relatively healthy, you didn't mash too high, and your fermentation didn't get too hot, I can say with confidence that it is not done fermenting yet. Check it again in a week. If nothing has changed then you may have a stuck fermentation. Big beers like this will slow down but continue to ferment for weeks. If you really must get your hands dirty you may consider swirling your carboy to re-suspend some of the yeast but then you will be mixing the bitter crap on the sides of the fermenter into your beer. I wouldn't recommend it. I think your slightly low temp will cause your fermentation to take a little longer but it will probably be beneficial in the end.
I advise that you don't rack until the fermentation is done (probably about 3 weeks).
'Kilgore Trout once wrote a short story which was a dialogue between two pieces of yeast. They were discussing the possible purposes of life as they ate sugar and suffocated in their own excrement. Because of their limited intelligence, they never came close to guessing that they were making champagne.'
Kurt Vonnegut, Breakfast of Champions