Lager recipe critique request

I decided to take a Vienna Lager recipe I found here (Brad's Vienna Lager) and tweak it to make it my own so to speak. My grain bill is: 9# Vienna, 1# German Pilsner. A triple decoction (I'm going all out for my first decoction ever!), 90 minute boil.

My hops are:
1.5 oz. hallertau 45 minutes
0.5 oz. hallertau 15 minutes
0.5 oz. cascade 15 minutes

I decided to use the Pilsner Urquell yeast (Wyeast 2001) instead of a Vienna Lager yeast. What's the consensus with the experienced brewers? Thanks.

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Sorry, make that 0.25 oz. of cascade not 0.5 oz.

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Are you attempting to brew to style or just to your own tastes?

The late Cascades would be out of style if you sent it to a competition. You could probably also cut your flavor addition in half.

The triple decoction may be off too. I'd have to see your proposed schedule, but this is a light to medium mouthfeel style with a dry finish. A single decoction from protein rest to sacch rest should be sufficient.

Now, style guidelines aside, looks like it would be a tasty recipe.

-chuck

I'm brewing it just for myself. Beersmith has Noonan's triple decoction schedule as outlined in his book which is what I'm using. I'll post it later when I get home. I hope it tastes good but time will tell.

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Here's the recipe I plan on doing:

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.84 gal
Estimated OG: 1.050 SG
Estimated Color: 4.6 SRM
Estimated IBU: 25.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Vienna Malt (3.0 SRM) Grain 88.89 %
1.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 11.11 %
1.50 oz Hallertauer [3.80 %] (45 min) Hops 19.7 IBU
0.50 oz Hallertauer [3.80 %] (15 min) Hops 3.5 IBU
0.25 oz Cascade [5.50 %] (15 min) Hops 2.6 IBU
5.00 gal Chicago, IL Water
1 Pkgs Urquell Lager (Wyeast Labs #2001) [StarterYeast-Lager


Mash Schedule: Decoction Mash, Triple, Lager
Total Grain Weight: 9.00 lb
----------------------------
Decoction Mash, Triple, Lager
Step Time Name Description Step Temp
15 min Dough-In Add 2.03 gal of water at 70.0 F 70.0 F
20 min Acid Rest Add 1.41 gal of water at 169.8 F 105.0 F
10 min Protein Rest Decoct 0.69 gal of mash and boil it 122.0 F
20 min Dextrinization RestDecoct 1.58 gal of mash and boil it 155.0 F
5 min Mash Out Decoct 1.14 gal of mash and boil it 170.0 F


Notes:
------

- 1L starter, pitched at fermentation temperature
- primary 21 days at 50F (no diacytel rest)
- lager 31 days at 35F
- carbonate to 2 volumes