After some more digging, and paying a bit more attention to Beersmith, your correct, the Munich does need to be mashed. I haven't ventured into partial-mash quite yet so I change a few things up.
2.00 lb Light Dry Extract (8.0 SRM) Dry Extract 20.83 % -> keep me in the 6% range I am going for.
6.00 lb Amber Liquid Extract (12.5 SRM) Extract 68.75 % -> Per beer smiths recommendation as a substitute for Munich Malt
Sierra Nevada mentions an "Top Fermenting Ale Yeast" on the website, given the OG of the beers I mentioned, its probably something similar.
Thanks for the feedback!!