You can for sure attain those specs. It would be a good idea to chill the wort down to fermentation temperature before pitching, and then aerate right before the pitch, with lots of yeast, maybe three packs. A second dose of O2 a few days into fermentation wouldn't hurt either.
I love that yeast, and it's my go-to lager strain with some minor exceptions. Assuming you're keeping the unfermentables low or non-existent per the style, I see no problems getting your awesome maibock.
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