I'd go with magnum and cut the bittering to 30-40ibu. IMO "hoppy" versions of existing styles should be high in hop flavor and within range, maybe slightly above range for bitterness.
I can't agree more with this ^^^
If you want the hops to pop a bit more, maybe bring the Munich down a bit to the 10-15% range. Once you hit the 20-25% range, the maltiness of the Munich starts to compete with the hops.
Also, if you can get liquid yeast consider using WY2278 instead of the 34/70. It leaves a crisper finish than 34/70 and lets the hops shine through even better. 34/70 is good, but I always felt like something was missing from my hoppy lagers until I started using 2278.