I use Durst Munich as my house "light Munich". I like it, but it's not going to give those super malty flavors that you find in the best imported German lagers. I use Durst pils, vienna, munich and wheat, so I'm fairly happy with their performance. I normally throw in a short (10 min) 131F rest to make sure I get good clarity, but that's about it.
I sometimes use Aromatic and Melanoidin malt too, but never for a large part of the grist. Not the same flavor as dark Munich.