Lager and missed temp and advice

I'm looking for advice. I just brewed an October Fest:

Pilsner (2 Row) Bel (2.0 SRM) Grain 38.55 %
Vienna Malt (3.5 SRM) Grain 24.10 %
Munich Malt - 20L (20.0 SRM) Grain 19.28 %
Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7.23 %
Cara-Pils/Dextrine (2.0 SRM) Grain 4.82 %
Caramunich Malt (56.0 SRM) Grain 2.41 %
Caravienne Malt (22.0 SRM) Grain 2.41 %
Aromatic Malt (26.0 SRM) Grain 1.20 %

White Labs 838


The temp was 50F for at least the first 24 hours. But I was out of town and tonight (5 days later) I got home to find I had blown a circuit breaker and the fermenter was at 76F. It may have been just long enough to warm up from 50F or it may have been at 76F for 4 days I don't know. I reset the CB and checked the gravity (1.010) and ran the temp down to 34F.

This batch is for an October Fest party we are going to have on 10/16 and I'd rather not have crappy beer for all our guests. Should I take a chance, should I brew another batch and take a chance with this? I'd appreciate your input, thanks.

One more thing. It smells ok and there are no really off flavors at this point.

RDWHAHB. It will probably be great beer, maybe just 98% of how great it could have been.