how much munich in a porter?

Hi! i been brewing my porter for several batches but i feel it needs more maltyness...and i want to boost up the munich malt, here is my malt bill:

55% 2 row briess malt
25% munich 10L briess malt
5% c-40 malt
3% c-120 malt
8% chocolate malt
4% black patent malt

In past batches i used to mash up to 69% of 2 row and 11% of munich, what do you think?... my OG is 1052 and im trying to give a good body mashing at 160F and a good maltyness with that 25% of munich...i ferment at 65 with US05 for a clean flavor. For hops i use magnum at FWH and 60 minutes to achieve 35 IBUS

Any comments, tips, changes you would do? thanks!

You might try brown malt.

Maybe try a batch with Maris Otter and brown malt.

I've used all munich malt as a base for porters. I really like it. I brew one every time I get a sack of munich.