I ended up using 15% Munich because the brew shop was out of regular 2 row and I was afraid the alternative would make it too malty. I went with 75% pale ale malt and 15% Munich. I plan to brew this again soon where I will go with my original plan of 20%.
I had really poor efficiency on this batch and higher than anticipated attenuation. It had a bit of a watery mouthfeel that seemed to get better with time.
So I see the Hoppy/Malty continuum to be really a grid. You have a continuum (I like to use the Y axis for this) for Sweet/Bitter. You have another continuum of Malty/Hoppy. You can have a malty beer that isn't sweet (Think Munich Dunkels/Pilsners), and you can have a Hoppy beer that isn't very bitter (See a lot of the newer West Coast APA's).
I love Munich in that it adds maltiness without sweetness. I think it can really add some flavor complexity to hoppy beers without making them cloying (This is why my American Amber is 50/50 Munich/2-row).
Also, a higher mash temp helps with both conversion (better gelatinization) and lower attenuation. Unless it was some sort of aberration, I would bump up the rest temp 2-3 degrees next time.