I have a club friend who wins a bunch of awards for his Vienna's. Several brewery ramp ups, best of shows, etc.. and he uses something close to: Red X (21.7%), Vienna (59.7%), Pils (17.3%), Carafa II (1.3%). Mittelfruh (1 oz), Magnum (.5 oz) and Tettnang (.4 oz.) at 60', Tettnang (1.25 oz) at 10'. I didn't run his water adjustments, but he uses tap water with campden and adjusts to style and grist with lactic acid, gypsum and CaCl2.
I've never made his, but I have a fair number of people who like mine. It is a simple combination of Vienna (55%), Munich (10%), Pils (30%), Carafa (2.5%) and Acid Malt (2.5%). Similar hopping and water comes from RO and is treated to grist and style.