Never having made a "malt bomb" myself, your recipe seems to be along the right lines, especially the Munich malt.
I would recommend selecting a yeast that yields a malty profile-- like an Oktoberfest or Munich lager yeast, or even a clean ale yeast with attenuation on the low side.
On Deck: Jamil's Vanilla Robust Porter
Fermenting: Orange Blossom Mead
Kegs: Element 56 Pale Ale, Ron's Belgian Blonde, Summer'n Saison, Furloughktoberfest '09, Grateful Pale Ale, Sam Adams Cream Stout Clone, EdWort's Apfelwein