Helles is one of my favorites, mostly because it's hard to get a good helles in the states (at least where I live). I'm thinking if I were stationed in Germany, I'd take advantage of the helles' that I have around me. But, not going to discourage....
BigEd is right IMO, just a little high on those numbers earlier. I don't use any cara malts in my helles either. For a 6 gallon batch at roughly 75% eff, I've done this twice in a row now and it comes out nice:
10 lbs pilsner malt
6 oz munich malt 10L (not sure how much this adds if any, but I like Munich malt)
I've been using Weyermann malts, shouldn't be hard for you to get.
1 oz hallertau at 60
1 oz hallertau at 30 for about 20 IBU
Short protein rest (10-15 minutes) at 130
60 minute sacc rest at 149 (you want this to attenuate well)
OG is about 1.049, FG is about 1.010
WLP 833 (Ayinger's yeast)
I have to use a little acidulated malt and a little calcium chloride in my mash to get my water right, which I think a helles requires proper water.
