German Brewing

I'd give the late hops a bit more time then. If you want to push it then by all means. Once you have that steely/soapy taste then you have gone too far.

I also have the option of starting the whirlpool without putting the immersion coils in the kettle, so I can simulate a whirlpool like a brewery. I often do this for all American IPA's and add a massive hop addition at whirlpool (100g per 20 L batch!). My software will do account for extra IBU based whirlpool times. What whirlpool time would you recommend when doing a 15 minute addition with a helles? I could also simply move the addition back to 20 or 30 minutes and not do the whirlpool?

FWH/60.

I'd say it's up to you. Everyone has a preference in what works best for them. Currently, I am not too keen for the hot wort to hang around for too long, but that can change over time as I progress and refine my process.

Bavarian Helles are not very highly hopped. The last addition at 30 minutes would be my suggestion. It is also not unheard of adding all the hops at once 10 minutes into the boil. Some people prefer adding a 20-30% of the total weight as first wort hops.

All of these should work fine.

Update: the FFT came in at 2.8 P (OG 12.8). Seems a little high for a 62/70C mash. Thoughts?

60/60

I figured that would be your answer

How did you ferment?