An Oktoberfest beer is actually called a Marzen, because it's brewed in March for drinking during Oktoberfest. So, you're late!
A couple of tips for a good lager- make a HUGE starter (more yeast than you think you'd ever possibly need), ferment at 48-50 degrees for about 2 weeks, then raise the temperature to 60 for 48 hours. Once you're at FG, rack to the keg and lager at 34 degrees if possible for at least a week for every 8 points of OG. For a 1.068 lager, that would be 8 weeks minimum.