Depending on the yeast, the temp might be a little low. It sounds great for the first week to keep it from producing unwanted esters.
You could extend you primary for another week, or after the first week and the Krausen has dropped you can let it warm up to around 70F to condition. I would not want to go over 80F during this time.
Are you keeping the bottles from the first batch cool? That high of a FG compared to the expected FG might become an issue if they are now sitting at room temp.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.