I am pretty much a rye-a-holic. I brew several rogens. If you are trying to learn the TASTE of a rye I would suggest that you use a very clean yeast, some pale 2 row and a little carapils. I use WLP036 because I believe it accents the malt flavor. I would not start with a Belgin because of the ester it accents. Then add bittering hops and keep the finishing hops to a minimum. I would use noble hops but think that if you keep it to a minimum and know the bittering and flavor of a particular hop well that could also work. You just want to be able to recognize the hop effect apart from the rye. Use as high a percentage rye as you dare but understand that you spell stuck sparge...RYE, I use 70% on my rogens but would not suggest starting that high....maybe not higher than 40%. I would suggest a half pound of rice hulls if you go over 30% and batch sparge. I use malted rye and not flakes, I like the flavor better....others will disagree on that choice. I secondary after a longer...two week primary because there is a large amount of starch in rye that takes a while to settle. IMO rye has a delicate flavor that can easily be covered by other flavors. I think that it produces a crispness and spicy flavor that is completely unique.....of course that said I already admitted to my rye obsession. Have fun with it!