Oatmeal Stout Fermenting at Low Temps?

Williams 728
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badgerspins

badgerspins

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Just finished move to my secondary with an oatmeal stout that is heavy with coffee concentrate and 10 oz of cocoa nibs. Variation on a Papazian book recipe that calls for three to four weeks at 40-50 f. Irish Ale Wyeast. Why would he call for low temps w ale yeast?
 
Update. Instead of letting this sucker go dormant in the fridge I pulled it out yesterday and it's hanging out at a "toasty" 63 degrees in the basement. If anyone knows the reason for the low temp recommendation I'm still interested.
 

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