One of my favorites MB Oktoberfest, brewed with US-05. Keep the temperatures around 65-68 deg F if you can, and give it the full three weeks. I tend to go lower on the carb sugar, but that is a personal preference.
only octoberfest i have done, was a true lager. used white labs german lager yeast and did the lagering steps fermenting low and raising to diacetyl rest....etc. you could easily use the ale yeasts you have on hand and it would taste just fine.