Temperature for priming?

I just brewed a strong Scotch Ale that went through primary fermentation at 60 degrees; I transferred it to the secondary for secondary fermentation / conditioning and lowered the temperature to 40 and plan on leaving it at that temperature for 6 weeks.

After bottling, what temperature should I keep the bottles at for priming since primary and secondary fermentation were at two different temperatures?

I bottle condition all my bottles at 68-72 degrees.  Before bottling, let secondary fermenter raise to 60+ degrees to let yeast acclamate to the higher temperature.

Mark