Was this Best Malz, Weyermann or (some other maltster)? They look to be slightly different in color rating and both have two variations of Munich (Weyermann typically uses Type I and Type II, but I have seen some references to Best Malz as Munich I and Munich II)
Both should convert fine so that shouldn't be the issue. While a lower mash temperature might have been a good idea for this malt bill in a traditional bock, a higher temperature should be able to finish below 1.025.
I brewed 1.072 bock with mostly Munich I (Best Malz), 2 lbs dark Munich (the 20 L stuff), 2 lbs of Pils and some CaraMunich III and Melanoidin and it finished at 1.018 with the German Bock Lager yeast.
Rouse the yeast and keep it warm - see if that drops some off. Otherwise, if this were my issue, I would consider throwing in some fresh yeast that is actively fermenting (a small starter?) and see if that moves it at all.