How to Brew Bavarian Helles

Brewing Bavarian Helles is a test of precision - its simplicity leaves no room for mistakes. Its pale color, low bitterness, and subtle malt profile leave little room for error. A well brewed Helles requires careful control of raw materials, wort composition, fermentation parameters, and cold side handling. Although now the most widely consumed beer style in southern Germany, Helles is a relatively new development compared to other Bavarian lager traditions. This post provides a detailed technical framework for brewers who want to produce an authentic version of the style, with historical and process context drawn from the Brauwelt International Beer Styles Series article on Helles.

Origins and Development of Helles

Helles emerged around the end of the nineteenth century as Munich breweries responded to the growing popularity of pale Pilsner beers. Spaten introduced its first pale lager in 1894 under the name “Helles Versandt Bier” (roughly “Pale beer for shipment”), initially sold only in northern Germany due to concerns that local Munich drinkers who favored Dunkel would reject it. The beer proved popular and was released in Munich within a year. Over the following decades, Helles gained broad acceptance and eventually surpassed Dunkel as the region’s dominant everyday beer. Today nearly every brewery in Bavaria produces a version of Helles, and drinkers widely consider it the defining beer of the region.

Profile

A well brewed Helles displays a bright yellow to gold color with high clarity and a dense white head. Aroma is moderate in intensity, led by soft malt and very restrained fermentation notes. Low levels of sulfur compounds are acceptable, but diacetyl should not be present. Hop aroma and flavor are subtle, derived from traditional European (often landrace) hop varieties. The flavor should be crisp and refreshing with slight malt sweetness and low to moderate bitterness that never lingers. The finish is clean and fast, contributing to the high drinkability that defines the style.

Malt Selection

Helles relies on high quality Pilsner malt from European barley varieties. Some north American varieties have specifically been bred to mimic some of the qualities displayed by European varieties. Inclusions of small amounts of Munich malt or light caramel malt to adjust color and body are typically not necessary. The goal is a soft, rounded malt character without excessive sweetness.

Hop Selection and Usage

Hop rates for Helles range from low to moderate. Traditional European varieties with low to medium alpha acid levels work best. While hop character remains subtle, small amounts of late hop additions can enhance overall balance. Some breweries use high alpha hops in pellet or CO2 extract form to achieve bitterness with minimal vegetative contribution. Avoid aggressive late additions that push the beer toward Pilsner-like aroma.

Yeast Choice

Most breweries rely on the Weihenstephan 34/70 strain for its neutral profile, reliable attenuation, fast diacetyl reduction, and strong flocculation at the end of fermentation. The strain was isolated in 1970 from yeast strain 34 by Professor Narziss at Weihenstephan University. While 34/70 remains the industry standard, alternative lager strains from European and international yeast banks allow for differentiation in character if desired.

Wort Production and Mashing Approaches

Mash method selection should reflect the raw materials and desired sensory outcome. Well modified malt favors the Hoch-Kurz (“high short”) mash method, which uses a high mash in temperature near the optimum for beta amylase (around 60 deg C) and completes the full mash program in under two hours. This approach produces a moderately fermentable wort with sufficient malt complexity and subtle residual sweetness.

If a richer malt profile is desired, a single decoction mash is an excellent option. Decoction contributes additional Maillard reaction products during the boiling stage of the decoction mash, offering an increase in color and malt complexity without requiring any specialty malt additions.

Mash separation and wort boiling follow standard lager production practices. Most hop additions occur early in the boil, with small late additions reserved for enhancing subtle hop expression.

Fermentation

Historical fermentation temperatures for Helles ranged from 6 to 9 degrees C. Modern practice often begins fermentation slightly warmer (8 to 12 deg C), sometimes followed by a controlled free rise to 15 degrees C after approximately 50 percent attenuation. This approach speeds the reduction of diacetyl without compromising flavor profile.

Pitching rates typically fall between 10 and 15 million cells per milliliter. Maintain consistent oxygenation to support healthy yeast growth while minimizing excessive ester formation.

Post Fermentation Techniques

Traditional maturation practices relied on extended cold storage of four to six weeks, allowing for slow natural carbonation and reduction of residual yeast by sedimentation. Today, most breweries employ shorter maturation periods of two to three/four weeks.

Kraeusening remains a viable approach for natural carbonation. Brewers can add freshly fermenting wort to attenuated beer in the maturation tank. This method improves process control but requires tight scheduling practices.

Related Styles Within the Helles Family

The Helles family includes several related styles that share color and drinkability but differ in strength and character. These include:

Dortmunder Export. A stronger, slightly more robust beer originally brewed in Dortmund beginning in the 1870s. Higher original gravity is the defining trait rather than export intention.

Festbier. The modern festival beer served at events such as Oktoberfest. Lighter in color than traditional Märzen, higher in alcohol, and highly drinkable.

Leichtbier. A lower alcohol, lower calorie version historically brewed for manual laborers. The popularity of NA lagers has pushed this style intoobscurity/

Kellerbier or Zwickel. Unfiltered versions of Helles with residual yeast levels (0.5 to 3 million cells per milliliter). Some are matured unbunged to reduce dissolved CO2 and produce a softer carbonation profile.

Specification Targets

Original gravity: 11.7 to 12.4 degrees Plato

Final gravity: 1.8 to 3.0 degrees Plato

ABV: 4.7 to 5.3 percent

Bitterness: 18 to 24 IBU

Color: 5 to 10 EBC

These targets should be considered guidelines rather than strict limits.

Conclusion

Bavarian Helles is a style defined by subtlety and balance. While its appearance and sensory profile are straightforward, technical execution requires discipline across all stages of production. Mastery of raw material selection, mash methodology, fermentation management, and cold side control allows brewers to produce a beer that expresses both simplicity and depth.

Brewers who understand these foundations will find Helles to be an excellent platform for refining process control and sensory consistency within their broader lager portfolio.