So has anyone ever use a little bit of biscuit in a munich helles like 5 % or so?
I would advise against it as I am a bit of a style nazi, but hey it’s your beer. I might cut it back to like 3% for a more subtle appearance. Biscuit malt can become very distracting even in small amounts.
Ray Daniels used 3% in his book. As Dave said, it’s up to you. Brew this one with it and the next without…
Dave
I don’t have a strong opinion either way, but I wanted to chime in to achieve a Dave tripartite. 
- Dave
3% was borderline too much for me, style-wise at least.
Still enjoyed it a great deal, but felt like it wasn’t a helles. YMMV.
Also made one with nothing but Kolsch malt.
Biscuit is arguably my favorite specialty malt though. Started using it after reading Gordon’s book and following his Belgian Pale Ale recipe.
You would be better off using 10% Munich malt in my opinion.
I agree with this. The only light lager I use cara malts in is my Dortmunder and that’s just carapils.
Anyone try a fair amount of Weyermann Pale malt in a Helles? I liked what I got with about 30%
One translation of Pale to German is Hell.
I like to do a blend of Pils and Pale malts for the majority of a Helles grist. Lately I’ve also enjoyed mixing in some of Best Malz’ Heidelberg malt as well. After trying to brew a significant amount of Helles using all Pils malt, I went to Germany and on the tour of Aying outside of Munich I noticed that their base malt, which they said was ‘Lager malt’ tasted much more akin to Pale than Pils and I’ve been doing it ever since.
Thanks for that. I need to do than Ayinger brewery tour. Have been to Leibharts, but not the brewery proper.
I’m also a proponent of using Munich malt in this case, as you’ll get a very slight hint of bready toast in the flavor, plus a touch of gold in the color.
Interesting. I think I may try this on my next helles, which will be very soon!
“Bueller?.. Bueller?.. Bueller?”
???
I didn’t know that Ben Stein brewed? :o