I'm looking for a bright citrusy IPA with around 7% abv
Munich has to be mashed for a specific time at a specific temperature; not steeped. If you have the ability to do a mini mash with a grist of mainly 2-row with some munich in there, then by all means do so, just use less DME to make up for the difference. If doing, mash in the mid to upper 140s to offset the DME's tendency to produce beers of higher FG than their All Grain counterparts. If you're not mashing, then you'd be better of with 4-5% light crystal for color and flavor; although you will still have a good IPA without crystal or munich.
For a bright and citrusy IPA, swap about 8% of your Briess DME for sugar (added at flameout). Add half of your DME at boil start and half at flameout. This will aid in crispness and dryness. The hops will pop better. Making sure that your water is high in sulfates via use of adequate amounts of gypsum will also help with this goal.
Bitter with the Galena.
Use 1 oz. Citra and 1 oz. Simcoe at 10 Minutes.
Add 2 oz. Citra for the hopstand/whirlpool addition.
Use 1 oz. each: Amarillo, Centennial, and Citra in the dryhop.
^This may be quite tropical/fruity, since Citra is primarily tropical contrary to its name.
Make sure you pitch plenty of yeast into highly oxygenated wort (use a pitching calculator). Wait 2-3 weeks after primary fermentation at about 67 F. Add your dryhop. Wait another week. Bottle. Carb. Enjoy.
You might be fine with the US-05.
