some of my favorite Pale ales Ive made are with german malts. I think either the all vienna or the vienna and pils is good...just different results. not sure what exactly you feel you are missing, but i'd focus on water profile and hop schedule. i like my IPA and PA dry but with a nice moderate malt taste somewhere in the sip. otherwise, its can seem thin or all hops-and that's not my favorite. i usually target 100-150 ppm sulfate in my pale, over 200 in my IPA. PH 5.4. i too use late hope additions, hop stands, and dry hops.
Thanks. I do like the idea of all vienna base which I have done in the past.
My recent APAs have been 5.4 mash pH with over 200 ppm sulfate so I think it will be all about getting my hop schedule right. Hoppy beers have always been my weakness and I am usually disappointed in them. My malty or balanced beers usually turn out great.