My first lager is bubbling away

An Oktoberfest with:

• 5 lb German Pilsner Malt
• 4 lb Munich Malt
• .5 lb Caravienne Malt
• .5 lb Caramunich Malt
• 1 oz of Tradition (bittering hops 60 min)
• 1 oz of Spalts (flavor hops 15 min)
• Wyeast Munich Lager 2308

Fermenting at 52° F in my chest freezer for 10 days. Then I'll rack to a secondary and hold for 3 weeks at 40° F in my keg refrigerator.