I am going to try using White Labs WLP011 European Ale Yeast for a Octoberfest/Marzen "Ale" that I am going to brew very soon. My receipe will be using 6.6 lbs Briess Munich LME and 1 lb of Amber DME.
If I rember from my receipe correctly, SG is going to be around 1.054
Information from Whitelabs is shown below.
WLP011 European Ale Yeast
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
Ideal Fermentation Temperature: 65-70°F
Alcohol Tolerance: Medium