Chit Malt is essential, it lends that honey like graininess with an amazing head (and NO flaked barley is not the same).
Don't forget proper attenuation, all German beer is dry, with a malty backbone.. Hockurtz can only achieve this for me.
pH is a HUGE factor, not only mash pH but kettle, fermenter, and final. The Germans like low mash pH's 5.2-3, so that way when it hits the kettle you start low and want to see about 4-9-5.0 into the fermenter(drop to 4.9 with phos if not). They also like low final pH of the beer.
I won't touch too much on water because it has already been mentioned, but I prefer to use RO with enough cacl to get me to ~50 calcium. Minimal approach for me.
Here is a recipe for a Helles that has won me many awards:
Recipe: Edel Hell TYPE: All Grain
Style: Munich Helles
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 3.7 SRM SRM RANGE: 3.0-5.0 SRM
IBU: 20.2 IBUs Rager IBU RANGE: 16.0-22.0 IBUs
OG: 1.048 SG OG RANGE: 1.045-1.051 SG
FG: 1.011 SG FG RANGE: 1.008-1.012 SG
BU:GU: 0.423 Calories: 151.6 kcal/12oz Est ABV: 4.7 %
EE%: 62.00 % Batch: 5.50 gal Boil: 8.34 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Total Grain Weight: 11 lbs 6.2 oz Total Hops: 1.25 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.30 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
8 lbs 4.1 oz Pilsner (Best Malz) (1.7 SRM) Grain 1 72.5 %
1 lbs 7.8 oz Vienna Malt (Best Malz) (3.0 SRM) Grain 2 13.1 %
1 lbs 3.3 oz Chit Malt (Best Malz) (2.0 SRM Grain 3 10.6 %
5.1 oz Acid Malt (Best Malz) (3.0 SRM) Grain 4 3.1 %
Name Description Step Temperat Step Time
Dough In Add 9.67 gal of water at 125.9 F 122.0 F 0 min
Maltose Rest Heat to 145.0 F over 15 min 145.0 F 30 min
Dextrinization Re Add -0.00 gal of water and heat to 162. 162.0 F 40 min
Mash Out Heat to 170.0 F over 4 min 170.0 F 15 min
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.034 SG Est OG: 1.048 SG
Amt Name Type # %/IBU
0.25 oz Magnum [13.50 %] - Boil 60.0 min Hop 5 13.9 IBUs
0.50 oz Hallertauer Mittelfrueh [3.20 %] - Boil Hop 6 5.0 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.10 tsp Yeast Nutrient (Boil 15.0 mins) Other 8 -
0.50 oz Hallertauer Mittelfrueh [3.20 %] - Boil Hop 9 1.3 IBUs
Sprinkle in your yeast of choice.. I prefer 830. Oh yea I only use Best Malz, so YMMV. I brewed my last one with their new Heidelberg Malt, its lagering as we speak and won't come out until September but first tastes are GREAT.