That would be bottle lagering. If you've already lagered ("to store at cold temps" basically) during/after fermentation, you don't need to do this. If you've not gone super cold for a long time before bottling, then you'll want to do that if you want as close to a true lager as you could get, having not already done the lagering step. At this point I'd say just drop it right down to 34f or so and let it sit in bottles (after carbing) for a month or so if you want to, don't bother with the degree per day stuff, since that step probably makes the most sense when done just after fermentation.