Originally Posted by Ĝlbart
Munich malt is a base malt, and needs to be mashed. Save it for later, and it should still be a good recipe.
Well, if the OP steeps at mashing temps and for longer than a normal steep (I'd say 45-60 minutes) it would basically be a partial mash. I would say keep the Munich and "steep" at about 152 F.
EDIT: Also, for the hops, I would recommend dry hopping an ounce or two of Amarillo or Cascade or Columbus or a mix of the three for a couple weeks.