I love an all-Vienna lager. Right now I have a 1.052/1.012, 23 IBU O'fest/Maertzen on tap that tastes terrific. I used Durst Vienna.
I brewed it with a pseudo-decoction, which is essentially the same procedure as a cereal mash for adjunct, but with all malt. I have an article in Zymurgy coming up on this technique. It gives much of the flavor of a decoction with less time, trouble and potentially oxidizing handling.
I mashed in 1/3 of the malt at ~150F, very thick, in a pot and rested it 20 minutes in a preheated oven, then put the pot into a big pressure cooker and cooked it at 15 psi (1 atm) for 35 minutes. This was mostly to develop flavors and some color. A slight improvement in efficiency is incidental. Then after it had cooled, I added it to the main mash, which had been resting at ~144F for 40 minutes, which raised it to 158F. Rested this 20 minutes and then mashed out and lautered.
I used Perle and Mt. Hood hops 2:1 on an IBU basis added at the beginning of a 70 minute boil. No finishing hops. Fermented at 50F with WLP833 German Bock, my favorite lager yeast, then lagered at 32F.
It's malty without being sweet (77% apparent attenuation, resting the main mash at 144F helps), elegant, spicy (I find a spicy character from Vienna malt), with just enough bitterness to support the malt. The color is right on the money.