Seeking opinions on Roggenbier recipe

Hi all. I've been thinking about my summer brews and decided to switch things up this year by brewing a roggenbier instead of a hefeweizen. (I received such positive reviews for my recent rye pale ale that I want to keep experimenting with this grain.) It seems like it will be a nice twist on the traditional summer refresher.

Understanding that rye is really sticky and that less is more with this style, I've decided to keep it simple. What do you think of the following?

5 lbs. Rye malt
5 lbs. German pils
0.5 lbs. Rice hulls

Mash at 152F for 90 mins.

0.75 oz. Hallertau (60 min.)
0.25 oz. Hallertau (15 min.)

Wyeast 3068

Expected OG: 1.048
Expected FG: 1.012
IBU: 12.1

Roggenbiers tend to be a bit darker, but nothing wrong with going pale if that's what you want. I really like 3068, and the hops look suitably restrained. You might consider a more complex mash, a beta-glucan rest will help to make lautering easier and reduce some of the full mouthfeel associated with rye.

Hope that helps, good luck.