I am doing a Roggen this weekend with 75% Rye Malt. I already understand how crazy that is but I read that there are German Roggens that are nearly 100% Rye. Here is my thought. To avoid the stuck sparge, even using rice hulls, what about doing it in more than one batch. Mash everything together and mash out at 170 ish, then move 2/3rds to a second fermenter held at 170 while you sparge the first third, repete the process three times using not more than the total sparge H2O that you would if you were doing the batch all at once. What do you think, would it work or more importantly why will it not work?