I would use some rice hulls for sure. Last rye I did without rice hulls was a stuck sparge and pita to get the wort out. I mill my rye separably to get a good crush on it then adjust the mill back to normal for the rest of the grist. I use 1lb rice hulls otherwise this is one gooey, sticky mess.
Here is my rye pale ale:
5.5 gallon batch, 60 minute boil.
OG: 1.050 FG: 1.012
6 lbs rye malt (46%)
4 lbs pale ale (31%)
1 lb Munich (8%)
1 Lb Crystal 40L (8%)
1 lb flaked rye (toasted over an open fire) (8%)
1.25 OZ Citra at 60 min
1 oz Amarillo at 15 min
1 OZ Amarillo at 5 min
Dry Hop 1 OZ Amarillo at 21 days crash and bottle on day 28.
Strike water is 17 Qts at 131F for a dough in at 122 for 20 minutes.
Decoction one is 4.25 Qt for a 140F step for 40 minutes.
Decoction two is 4.75 Qt for a 153F step for 40 minutes.
Sparge 17 Qts at 180F for 20 minutes.
Ferment at 64F
1 package US-05 yeast rehydrate.
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Basement Brew Room Build:
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