Vienna in a Helles?

[Owenbräu]

[Natebriscoe]

I made a lodo pilsner with 10% vienna and got a very bright honey gram cracker flavor from it. Even though it was delicious it felt like a bit much for a pilsner.

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[Owenbräu]

[ajk]

Add me to the 10% vima camp (well, actually 9%, but close enough).

[Weizenberg]

You have 3 levers for Bavarian brews. Pima, Vima and Muma.

One can safely drop one of them but the more interesting ones blend them very skilfully. The 3 of them certainly are the pillars of every festbier made in Munich.

On a recend Doemens seminar the 1st place went to a Helles with 8-10% Muma, the second place went to a helles with a similar amount of Vima.

Make your own conclusions

My go-to brew is 8 Muma, 10 Vima. Add a speciality malt as the cherry on top of the cake (a cherry though, not a hamburger)

[Brody]

[Owenbräu]

You could always do one vima batch with 5 muma, another with 5 carahell and then determine if the combined is necessary. I tried flavor loading and layering a Helles once with 4 specialty malts; it just turned out muddy. I like clean flavor peaks.

[Techbrau]

I've been noticing that grain bills that are too simple taste boring, but when I go overboard and load up on lots of different malts it quickly turns muddy.

So far I've been really digging 10-20% vienna + 2-3% caramel malt, but there's a lot of other combinations I've yet to try.

[wobdee]

I've been really satisfied with the base recipe along with a pinch of cm1 for my Helles but now I'm second guessing with all this talk about vima and muma, I'll have to try some new combinations. What about melanoiden malt?

[Bilsch]

Reading this thread is like browsing a traditional bakery window... it all looks so tasty.