Their website says they use 2-row, pils, vienna and munich. So I think your carafa is out. They also mention using german magnum and palisade to bitter, while finishing hops are german record, saphir and crystal.
http://www.sierranevada.com/beer/seasonal/oktoberfest
They don't list an SRM but say that the color is "deep gold". Deep gold correlates to about 6-7 SRM
http://www.twobeerdudes.com/beer/srm
What's difficult is we don't know the grain percentages, so there's a few combinations that could get us to 7 SRM. We also don't know the exactly hop amounts, again, several combinations could get you to 30 IBU.
The yeast is listed only as "lager" so unless someone has inside information there's no way for me to guess.
Putting all of this together, I can make something close. Maybe after a few brews and side by side comparisons we can refine the recipe.
Here is my first draft aka guess at the recipe:
OG 1.060
FG 1.015
IBU 30
ABV 6.0%
SRM 6.7
Grain
4.25lb Munich I (Weyermann)
4.0lb Vienna (Weyermann)
2.0lb 2-row
2.0lb Pilsner (Weyermann)
Hops
1.0 oz Palisade @ 60
.5 oz Saphir @ 15
.5 oz Crystal @ 10
Mash
Single infusion 148F
Yeast
WLP 820 Oktoberfest/Marzen
I decided to leave out Magnum and Record hops. I left out Magnum because 1oz of Palisade was a nice round number and provided enough IBU. Ironically enough, I couldn't find much of a record on Record hops. Beersmith didn't have it in the hops section so I just left it out. The yeast I just picked because it says Oktoberfest on it. Use whatever lager yeast you want. If you do use a different yeast you may have to adjust your mash temp to match the final gravity
