I'd back the munich down to 10-15%. This style is supposed to be dry and crisp, not malty like the munich will give you.
A high attenuation is desired in this style so make sure you mash low, 148-149, and use anywhere from 10-20% sugar of the grist. Something I've done is add half the sugar at flameout, and add the rest when primary fermentation begins to slow. I make a simple syrup of sorts to sanitize the solution and add. It helps kick back up the fermentation.
Be sure to do an extra long boil with pils to boil off dms.
Dont bother harvesting dupont. Just use WL565. Same thihg. It typically stall about 2/3 through fermentation, so climb the temps as it slows, and be patient. I've heard that it kicks back in after a while. Or you can also add a neutral yeast like chico to finish it off with a neutral/attenuative strain to allow the 565 character to shine through.
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