You might also want to try a good Marzen ("Marz" is German for March) recipe, which is, for reasons you might already be aware of, technically, a true "Oktoberfest" beer:
In the old days, before refrigeration, beer brewing in Germany had to stop with the last cool month of winter (March) and kept in vats in cool cellars through the summer until brewing could be resumed when the weather cooled down again in October. To make room for new brewing, the vats had to be emptied, so the Marzen was consumed then. We have been sold on the idea that an "Oktoberfest" beer has to have a fall-kind-of appeal, complete with typically "fall-flavored" spices (pumpkin, etc.) But a beer that aligns with the true tradition of Oktoberfest would have been a brew that had already been aged several months, not brewed in October itself, or formatted for "fall" appeal. Good luck!