If you would of pitched a separate slap pack for each fermenter you probably would of been OK other than the temp which didn't shock the yeast, it killed yeast cells. You way under pitched. I pitch lager strains at fermenting temp. I normally fermented lagers around 50-55F.
It looks like you pitched an ale and a lager yeast? If so I would ferment on the low side temps of the Ale yeast and high side of the lager yeast. If you don't one yeast or the other is not going to ferment. Dunno what type of flavor profile you will get but I am betting you will get more of an ale prevalence which will probably be better if the beer is hoppy as you describe. I brewed an IPL (Imperial Pale Lager) once and I didn't care much for it. Between the crispness of the beer from the lager yeast along with the increased IBU's I got an Alka Seltzer type sensation/taste which wasn't too good.
Fermentis makes a dry yeast (Saflager 23) that is actually a very nice and clean, easy to use and cheap lager yeast. Fermentis yeasts, particularly the Safale US 05 ale yeast is a very popular Ale yeast in the craft beer industry. These are great to keep handy in the fridge for emergencies as well as general brewing. If a recipe calls for Cal Ale, Chico, American yeast from Wyeast or White Labs, you can use US-05. It is either the same strain or very similar.