And.....a "real" Oktoberfest must be done with lager yeast, and fermented at 50 degrees, followed by about 8 weeks at 34 degrees.
If you can't do that, it's probably better to use a "clean" well attenuating ale yeast, to mimic a lager. It will not be the same as an Oktoberfest, but it will be a nice beer. I wouldn't use a lager yeast in the 60s, as it will produce tons of sulfur and other not-nice flavors and aromas.
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