Vienna in a Helles?

[Brody]

Has anyone messed around with Vienna Malt in a Helles LODO? What character has this lended?

I recall seeing upwards of 15% before but this may not be updated for the LODO days.

The most 'drinks like a bag of grain' beer I've ever had is fresh Victory Festbier, which is all Vienna & Munich. While I think it's a bit over the top I wouldn't mind capturing a bit of that character.

[Owenbräu]

I find vima to be absolutely delicious. To me, it makes the bready-maltiness taste like croissants and crescent rolls. I'm firmly in the pro-vima camp.

[Brody]

Nice maybe I'll try 75/15/5/5 Pils, Vienna, CH, CF

[Techbrau]

I'd peg the new baseline at 82 pils, 15 Vienna, 3 carahell

[Brody]

Not bothering with the Carafoam and toning down the Carahell (I love that honey taste)?

[Brody]

I wonder if 2-3% dark munich would be overkill in that mix.

[Bryan R]

Absolutely HATE Muma in small amounts in pale lagers. 15% vima is too doughy for me.

[Brody]

Hmm, I've been digging 2-3% Munich II in Helles so far. Maybe I'll go big and dial it back as needed.

[Techbrau]

I think that what it ultimately boils down to is that everybody is going to have their own preference as to what kind of helles they like. What kind of beer in general, really.

IMO any malt on the planet is fair game for helles, as long as you keep the color a pale gold and it tastes good to you.

[Owenbräu]

Vima @10% is the minimum for me. I generally like making single brühmalz and single karamalz beers, but substituting a second brühmalz for the karamalz is tasty too. Just depends on how sweet you want it. Right now, my own preference is 10% vima for Helles export, 15% for Helles and 20% for Festbier. Either a karamalz @2-3% or a second brühmalz @3-5% really rounds it out nicely.