Lager Question

I'm making an American Style Lager.

OG was 1.051, 2 weeks has past and I'm at 1.016. I used 2007 yeast and have been fermenting 48°. I mashed at 148°, 60% 6 row, 35% rice flake, 5% crystal 10°L.

Should I transfer to a secondary for 4 weeks at the same fermentation temp or drop it to 38°? The recipe I'm kind of following said to ferment at 48° for two weeks then lower to 38° for 4 weeks. Will it continue to drop while holding it at the lower temp?

I would like to get this to attenuate a little more so hopefully it becomes a little dryer.

Bring it up to 68-70 for a diacetyl rest for a few days and then cool slowly to 33-34 and transfer to secondary or keg for lagering.

+1 to stubbornman's advice, that will make sure your fermentation finishes, then drop it back down slowly for lagering

Thats what Im doing-thanks!

Is that typical when lagering? This my 2nd attempt at a lager.. but now I have a ferm chamber