Mai-Rye Bock?

I want to do a series of lagers with the WLP-830 German Lager yeast, starting with a Munich Helles, and then a Schwartzbier, and then maybe a bock and doppelbock. For the Bock, I was thinking of doing a simple Maibock with the grain bill being pilsner and munich malt. But then I got to thinking, what if I sub some rye malt in for some of the pilsner? If the regular recipe was going to be 8.75 lbs of Pilsner and 4.5 Lbs of Munich, what if I subbed out three or four pounds of pilsner with rye?

Never done anything like that. I have made a few rye beers over the years and they have been good, but don't have the body that is needed in a bock. I think if you substituted too much for rye, you would lack in body. But, like I say, I haven't tried it to find out. Maybe make a 1 gallon batch for a test and find out?