I did this recipe a couple months ago and am going to do it again today, except I'm not using rye. I have 6# 2 row, 5# red wheat malt, 1# wheat flakes. Last time I did a protein rest (121 degrees for 30 minutes), but I thought the beer came out a little thin. Today I'm going to do a gum rest (targeting 104 degrees, plan to let it sit for 20-30 minutes) and see how the beer compares.
With my grain bill, it should take about 10 qts of 115 degree water to get to gum rest, and then 7 qts of boiling water to bring it up to 149 degrees for saccharification. I'll then double batch sparge with a 16 or so more quarts (leaning towards more rather than less).
Hope this helps!