Amarillo works well with rye.
But I think 10% rye won't stand out, so not that important. I'd gp 15% minimum if you want the rye distinctly, but not overtly coming through. 10% has a large impact on the mouthfeel, but not so much the flavor in my opinion. I've seen the same from others on various other recipe critiquing threads.
My father says, "hobbies are supposed to cost money".