Extract - Boston Lager (type) beer

[KAMMEE]

Here's my recipe:

1 lb Crystal 60 - Steep 30 minutes at 155
6 lb Pilsen Malt Extract
0.5 lb Muntons Amber DME

Hop Schedule: 24 IBU estimate
1 oz Hallertauer 3.8% AA 60 Min
0.5 oz Tettnanger 3.5% AA 60 Min
0.5 oz Hersbrucker 3.0% AA 15 Min
0.25 oz Tettnanger 3.5% AA 10 Min
0.5 oz Hersbrucker 3.0% AA 5 Min
0.25 oz Tettnanger 3.5% AA 2 Min

Yeast - Wyeast American Lager 2035

I was going to use California Lager yeast, but I accidently grabbed the American Lager - as it was in the California Lager Yeast bin at Midwest Supplies, and I unfortunately didn't double check the package markings. The problem here is that I don't really have a way to keep the beer at or near 50 degrees... so I'm going to try to use it like I would a California Lager yeast and keep the fermenter in my basement on the concrete floor where I average about 62 degrees year round. Anyone see any issues with this? I know that this lager yeast could potentially throw some esters into the beer, but I hope that four degrees isn't enought o cause a major issue.

 

[olie]

62°F sounds warm for a lager, but I don't actually have any experience there (came here looking for your answers! )

So, how'd it turn out?