I see brown ale, brown porter or even a BGS with some sugar. You could use some lighter crystal. With some lighter crystal malt you could do a APA, or a blonde. With some roasted barley you could make a dry stout.
You have a number of malts there that should be mashed.
Here is a brown porter.
6 lb LME
10 oz Chocolate Malt
6 oz Special B
2 oz Willamette at 60 minutes in a 3 gallon boil.
(could use some lighter crystal, like 1 lb of 80L or so)
If you add you munich, biscuit and special roast and steep at 150 for 60 minutes it may pass as a robust porter (but some 4 oz of black patent too would help.)