I am glad to hear that beer is coming to cans. I like your Helles. What will it be called?
- formerly alestateyall.
Which of course is a misconception. Decoction will extract the full color and flavor of dark malts, and so is still sometimes used in dark lagers. But you can boil Pils malt all day, and not extract the flavor of dark malt, because it’s not there. If decoction mashed Pilsner and Helles have a unique flavor, it’s unrelated (probably HSO is a big part of it.) The consensus in Europe has been, for the better part of a century, that decoction is inappropriate for pale lagers, which are best made with a simple high temperature infusion program (Hochkurz.) That said, many German brewers include some dark malt for flavor and color in beers they call “pale (Helles)” or simply “lager.” It’s the beer judges who imagine there is a monolithic style called Helles. If this topic is about ideas not for a particular BJCP category but a tasty pale lager, it’s all good. Majorvices has the very model of a perfect comp entry, though. 
Thanks! We are doing a special summer promotion with Windmill Beverages so our place and at Windmill Bevs will be the only places you can get it. It will just be called “Helles Golden Lager” with Windmill and Yellowhammer logos.
10 bucks says it would get dinged for being too “light” lol
BTW I used to do a Hockurz mash on all my lagers but ended up getting away from it from a time saving standpoint. I can’t say I have noticed much difference. My helles is single infused at 152.
My house helles. 92% barke pils 8% carahell. 18 ibu. If it’s right for Weihenstepaner it’s right for me.
Awesome! Wish I could try it.
Awesome. I have a Windmill down the street.
Fingers crossed no last minute complications with ABC , :
I have 17 gallons fermenting as I type this. It is my first Helles beer and my first lager. Before I formulated a recipe I read Horst Dorbusch’s book, Bavarian Helles. Although I didn’t use one of the recipes in his book, I did use the basic parameters of the style when building mine. I know I will be brewing more and more lagers. I just finished the diacetyl rest and am now back down to 50* Here is my recipe…
27# Dingemans Pils
1/2# acid malt ( I had it )
17 IBU’s Hallertau @ 30
step mash 122 for 30
154 for 30
mash ph 5.47@ 15 mins
OG 1048
FG 1010
Water profile: RO
Added: 4.9 g Gypsum
3.5g calcium chloride
0.6 g chalk
Boil for 60
ferment @ 50
Don’t do a protein rest unless that Pils malt is about 60 years old.
+1 no need for protein rest with most of today’s malts
Point taken, thank you guys.
I have brewed this , it doesn’t follow tradition lagering technique but it makes a very enjoyable Helles. I use 029 in the first batch and 34/70 in the second and fermented at 66 degrees ramping at the finish to 72. Munich Helles | Brülosophy
More on warm fermenting lagers exBEERiment | Yeast Pitch Temperature: Cool vs. Warm In A Munich Helles | Brülosophy
Calling the Brulosphy Helles a Helles is fightin’ words! 
Everyone is posting malt bills. Is there no recommendation yeasts?
I nominate Wyeast 2206 Bavarian Lager.
I like wlp830 or wyeast 2124
I’ve tried all the major ones, but I keep going back to wl830. I just put a helles in the fermenter about 10 days ago - its pretty much done now, can’t remember the %'s exactly, but basically an 85/15 split of pils/Vienna for the base malt, 3% of carahell and 1-2% acid malt.
2206 and 34/70 for me
What was it about it that you didn’t like? That made it “not a helles”?