American Ale with W1335 @ 57F

I'm curious to see what everyone thinks or if anybody has done this. She has been bubbling nicely for 24 hrs as of right now. It is well below the recommended minimum of 63F. I've read that the attenuation is low so I am a little concerned, however I am very curious to see if it works and if it crisps up my beer:

3lb Extra Light DME
6lb US 2 Row
1lb Crystal 10 L
1lb Flaked Wheat
Cascade Bittering
Saaz Bittering & Finishing
W1335 British Ale Yeast II (recommended 63-75F)

Anybody have a guess?