Hope your brew day is going/went well. Cracked one of these last night and really, really liked it. Only have a few bottles left
This beer was fermented with an ambient temp of 50 so likely actual temp of 55. Now that I know a bit more about fermenting lagers I always try to go as cool as possible to slow fermentation down (just doing a d-rest on a Rauchbier that is on day 11 in primary and not quite done yet). If I were doing this recipe again I would chill it to 40-42, pitch two packs of W 34/70 rehydrated then set my ambient temp to 46 and let 'er go. Once I had fermentation going I would drop my ambient temp a few degrees to get the actual liquid temp right to the bottom end of the fermentation range.
Total lagering time (secondary then kegged) was in the 4 month range.