So, I agree with pretty much everything said here, but I am going to add my own 2 cents.
1. For sure talk to the brewers about that recipe. If they can't give you a full recipe, I bet they can give you an idea of what malts and hops they use. You can look at some other marzen or oktoberfest beer recipes, and that will give you an idea of the malt and hop percentages and timing.
2. This beer is going to take a while. If you want to have this ready in late fall, you probably want to brew it here pretty soon. I would guess that you are looking at about 3-4 months if you do it right.
3. You might be able to fake it. If you use WY1007, you could probably ferment closer to 60. You still will want to give it some lagering time.
4. As Morticai said, Oak chips soaked in whatever bourbon they used will get you pretty close. Remember that oak cubes have a huge amount more surface area than a bourbon barrel, so start tasting it pretty quickly after you rack it onto the cubes so you can get it off before you get too much oaky-bourbony flavor.