Klages is just a variety of two row barley. I think Briess uses U.S. Klages, as do other maltsters. However, any U.S. two row malt should work just fine.
"Toasted malt" is pretty vague, but I bet the recipe refers to Victory malt or biscuit malt.
The Munich malt in the recipe probably is "light" Munich (i.e., usually around 8-10L). However, that is hard to tell, as the amount is small. It might be the dark Munich (i.e., usually around 20L). You could probably use either and have a good beer, but it will make a bit of a difference. Light Munich adds breadier malt character, while dark Munich adds toastier malt character. The difference is something like the difference between bread and bread crust.
That looks like a lot of aromatic malt, but it's not so much that it gives me the willies. I usually try to keep melanoidin or aromatic malt additions to a half pound or less for five gallons. However, I know many who have a pound with great success, so don't let my personal tastes get too much in your way.
What is the yeast and the hop schedule? Those will make a big difference in a beer like this.
TL
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Drinking Frog Brewery, est. 1993
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selecting the correct grains for recipe
The rest you can get at AHS along with it.
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