The German-style Helles lager recipe is deceptively simple as it’s made with high-quality continental Pilsner malt, hops and Munich-style lager yeast. This combination brings forth subtle flavors of gritty sweet malt, hop bitterness, and a complex profile.
Once you have the recipe locked in, you can make this beer sing on command if your process is consistent and your ingredients are fresh. Munich Helles is truly one of the world’s great beer styles, and you’ll find that no one doesn't like it—even someone, who shall remain nameless, who makes Pilsner styles without Pils malt. Prost!
In Designing Great Beers, Ray Daniels mentions using Belgian Biscuit malt in a Munich Helles recipe that garnered a few awards. Acidulated malt can also be used to help get the appropriate pH levels during mashing. Use below 5 percent. Unfortunately, this is going to be a style that will be tough to brew with extract.
Vienna or a light Munich seem to be the other go-to malts for a Helles. You could add anywhere from 5-20% of either of these for an added element of complexity. If using Munich, it may be wise to keep to the lower end of this range. As you’ve probably already guessed, any specialty malt additions aren’t actually necessary for brewing Helles.