For grist, how about Cologne malt? It’s definitely bready, kinda rich and it’s a really nice compliment to pils. Maybe use it as a substitute for your Vienna?
About to start my third season down the Highway to Helles. Dunkel too. You are way ahead of me but its reassuring to see that the trajectory of our paths seem similar. I like Best Malz, and Mittelfruh, 50ppm from CaCl only, but single infusion for me, and ive been working 2308. Its got Munich in the name, its gotta work, right?
I’ve tried nowhere near the number of different helles combos as techbrau. My favorite helles so far has been 90% Pils, 10% Vienna, WY2124, 18 IBU HM @ 60, single infusion, 50 ppm Ca (more CaCl2 than gypsum). This makes a good beer, but I’m always open to ways to make it better. I’d like to try the 835 yeast sometime. Never used it.
I’m planning on tackling the Helles style myself this winter and I’m planning on using Kolsch malt in the grist. I agree with the “super pilsner” description. Pilsner malt gives me dry pasta and cracker notes, but I get something closer to the inside of a baguette from a lot of Helles. Big breweries can have malt made to spec, so it stands to reason that they could be using something kilned just a hair beyond a typical pilsner malt.
Try blending two Pilsner malts let say Best Pilsner and Castle Pilsner. Weyernman German Pilsner is too clean.
PM sent 
That’s something I haven’t done on a Helles, Leos. I may give that a shot on the next one.
Eric and I were discussing this on another thread. I think a little kolsch malt in the recipe may add that distinct flavor. hoping to try it out this fall/winter.
Try a blend of a pils malt and a german Pale malt. Someday I might use some best Heidelburg malt too.
WLP835 Lager X, that rhymes with Kloster Andechs.
I’m just here to subscribe and listen to all of your ideas. 8) I think spring will be my next foray into Helles, but I’m still on this dang German Pilsner kick. 
ive used 833, 835 and 838. 835 great yeast-not readily available year round. cant go wrong with 833 or 838 IMO.
I agree with OP-not sure there’s any munich or vienna driving that “german Helles flavor and aroma”. Im going to try the 80-85% pils, 15-20% kolsch malt. after all, helles lager is dubbed the sister to kolsch ale. im going with schill kolsch malt on this one.
Interesting about the sister beers, I hadn’t heard that. I think I’m going to make a run at this by simply flipping my Kolsch into a Helles by swapping yeast strains.
The Kolsch is 93% Avangard Pils, 7% Schill Cologne.
Ok guys, I’ve never used kolsch malt (need to), but I’ve used Vienna in helles and liked it. I assume the two are fairly different then ? I always assumed vienna and kolsch were fairly similar. As I think about it, I use basically the same grist for kolsch as for helles - 90 pils/10 vienna. Just curious.
cousin might be a better relative descriptor ;D
anyway- i think its worth a shot. ive used the schill kolsch malt and its has wonderful bready/biscuit like aroma to it. they key is figuring out how it plays in and what % with the pils malt. im leaning towards the 85/15 ratio.
now im all excited to brew!
dont get me wrong Jon- ive used the vienna also and its a good helles beer. but i get people chasing that unique helles lager beer aroma/flavor. to me, the kolsch malt was very bready - something very different than vienna.
not sure how it will play out with helles at say 85/15 pils/kolsch malt…but definitely curious to see.
I’m definitely game to try it. I’m not set in stone on any recipe. Thanks for the info.
Yeah, pale ale malt. It will not be like a British pale ale malt, as it is from German Barley varieties and not kilned quit as dark. Use in the 70-80 Pils range, 30-20 Pale range.
One translation of Hell is Pale.
great malt. i keep 55#of avangard pale ale malt on hand and use it often.
+1
just ordered my schill kolsch malt, and already have slurry of 833 so hope to kick this recipe experiment off 10/24!