It occurs to me that a Vienna is such a strange beast in today's beer landscape. It was pretty much non-existent in Europe for a long time, Mexico makes some that are modified for the local climate... still good but different. And most US breweries/brewpubs wouldn't touch it with a 10-foot mash paddle because they're too busy making barrel-aged-sour-Belgian-stout-double-IPAs-with-lemongrass-and-pelican-ass beers. The Viennas that you do see here may be great and they may whiff mightily. So if you call it an "Amber Lager", the style seems to widen a little bit and that's where things can get interesting. Granted, some brewers and beer-drinkers might say that there's nothing interesting about this beer... but not this one. This is my style of beer and I'm really envisioning it in my glass.
Recipe looks solid. Ive done several over ths years similar. 33/33/33% bills and they were all good. Not boring to me but I dont need or want to drink a light golden hazelnut oyster llamaberry goatmilk stout lager either.
Fellas in both cases above you simply did not get the right amount of pelican ass or llamaberry goatmilk. Shame.
I'll tell you this. A Vienna in all my homespun variations is the beer most made by me in my humble 98 batches to date. I started with Jamil's recipe which I think is a classic and I've tweaked here and there, changed hops etc. It IS also my go-to style that I always like to have on hand and I'm not sure if I'll finalize a recipe for good but I'll always have some iteration on tap.