I'd replace some of the base malt with simple sugars to get the beer drier. For that size recipe I'd say about .5 to .75 pounds would be good, while taking enough base malt out to keep the OG the same.
Tweaked this again, looking to brew tomorrow. Too much Munich? Never used it. FYI, I also have some Vienna, Honey and C20L if someone thinks there's a better combo. Went Munich and C60L to get in color style.