You are not going to notice 5% of munich. Not really. Munich is a base malt, not really a specialty malt. I mean, it is a specialty malt in some regards (you can't make a bock or doppelbock without it), but you need to use at least 10%, and really upwards of 20% to get a real contribution. I often use if as 80+ % of my basemalt for some of my recipes.