Clarification on Munich/Vienna malts in LoDo brewing

[xdosequisx]

Edit: whups, meant to post this in the LoDo forum

On the lowoxygenbrewing page, it is noted that

• Vienna and Munich malts blended in small amounts (≤5%) with Pilsner can add muddy flavor elements as less Sodium Metabisulfite (NaMeta, SMB) is used (flavor intensity increases as system “tightness” increases)
• Consider blending Munich malts starting at ~17-18 EBC for beers like Dunkel, Marzen, etc.

Is this suggesting that Vienna and Munich malts should be avoided in Helles Lagers, or rather that they should be included at >5%? In the GBF paper, three example recipes are provided: One with Pils only, one with 10% Vienna, and one with 10%/5% Vienna