Oktoberfest Modificaiton Questions

Hello! I am fairly new to the brewing scene and my first batch, a Belgian wheat beer has just a bout finished conditioning. For my next beer, I am trying a modification of an Oktoberfest, and I want your opinion on the recipe. The reason the changes were made was because I don’t really have a means of lagering yet and some of the ingredients were out of stock from my provider, but I was wanting to try a beer that had a real nice body and amber or darker than amber color. These are the quantities of ingredient that I plan on using:

7.92 lbs German 2-row Pils
http://www.midwestsupplies.com/pilsner-malt-weyermannr.html
2.64 lbs Dark Munich Malt
http://www.midwestsupplies.com/dark-munich-malt-global-malt.html
2.64 lbs German Vienna
http://www.midwestsupplies.com/vienna-weyermannr.html
0.33 lbs Extra Dark Crystal
http://www.midwestsupplies.com/extra-dark-crystal-simpson-s.html
0.66 lbs Pils Castle
http://www.midwestsupplies.com/pils-castle.html
0.99 lbs Victory Breiss
http://www.midwestsupplies.com/victory-briess.html
2 oz Hallertau (Pellets, 3.4 %AA) boiled 60 min.
1.0 oz Styrian Goldings (Pellets, 4.8 %AA) boiled 15 min.
1.0 oz Spalt Spalter (Pellets, 4.75 %AA) boiled 1 min.
Yeast : While Labs European Ale Yeast WL011
http://www.midwestsupplies.com/white-labs-european-ale-yeast-wl011.html

I switched the yeast to one that likes the higher temperatures better. Can anyone tell me what kind of beer that I have described here? Would anyone have any advice that you can offer me, such as time to leave it in primary, secondary, and in bottle? And Can I mash this with a single infusion at one temperature and what would that temp be? Sparge at 170?

I appreciate everyone's time and I am looking forward to everyone's response!

Jeremy