Domestic 2-Row + Munich = "synthetic" Marris Otter?

I am going to brew a special bitter, but I have half a bag of great western 2-row to finish off, so I'm not going to brew it with English malt. To compensate for the flavor difference between the domestic and English stuff, I'm going to replace 15% of my base malt with Munich. The idea is to turn up the maltyness a bit to emulate the flavor of Marris Otter.

Do you guys think this will achieve my desired effect?

I actually find that 2 Row + Victory or Biscuit is closer to MO than adding Munich.

That's an interesting suggestion. What percentage of base malt would you replace with victory or biscuit?

I'd say 5-10%. For 10 lbs of base malt that would be .5 to 1 lb of Victory.