I am following a recipe instead of going with a kit for my 3rd batch, its a lager. It calls for 2 weeks in the primary at 54 deg, just so happens my basement has been a constant 54 degrees during these colder months perfect. It doesn't mention anything about a secondary, and it calls for a dry hop? Now from what I understand part of the lagering process is its long cold conditioning stage, would I transfer to secondary and add the hops then remove them after a week?
It also calls for Irish moss, when does this get added?

I really never use a secondary, I usually just leave it in the primary for 2 - 3 weeks and then tes the gravity. The Irish moss gets added in in the last 5 to 10 minutes of the boil. I think it is there as a clerifier, not sure but I always use it. Dry hopping I have never done, can't help you there, sorry. Good luck to ya

i just finished a lager i did 3weeks and then 6 in the 2ndary . mine was done at 48 degrees in a mini fridge. I'm kegging it wed. and i was told to let it sit longer in the fridge conditioning than you normally would . bottle or keg . as for the dry hops i did this a few times and i did it during the transfer. irish moss ive heard of its used for clarity . but ive never used it i should try it . see what it does . look and see if you can use it in the transfer !?

I don't know much about lagers. But Irish Moss is used to help coagulate out unwanted proteins in the beer. I've heard to rehydrate it for 30 minutes before adding it to the last 10 or 15 minutes of the boil. But the instructions that came with mine don't mention re-hydration so I just add it in.

There are other clarifying additives, like whirfloc tablets (my favorite so far), gelatin and more. I still have some chill haze, even with whirfloc. But that is probably due to some deficiency in the brewing process on my part.

not much of a lager guy either but I use irish moss and gypsum and thats it, never had problems with chill haze, knock on wood. not really sure what gypsum does other than its a water hardening agent so I think it has smth to do with protien coagulation too but not entirely sure