here's what pdf article i have has to say about rye:
Rye Malt
(Domestic)
PG 1.029
2.8-4.3
Diastatic: 105 Lintner
Protein 10-13%
Dry, rye flavor and character. Sufficient enzymes to self-convert, so it can use as base
malt. Rye contains a starch that can be gelatinized at mashing temperature and convertible
to fermentable sugars, but the mashing process can also turn the high levels of protein into
a sticky mess. Use with caution at high quantities!
• Unlike barley (and similar to wheat), rye has no husk, and also absorbs water
comparatively quickly. Combined with the grain’s high beta-glucan content, this
can often result in stuck mashes. A beta-glucan rest is strongly recommended.
• For seasonal beers, roggenbier and ales.
• Lends biscuit-like, smooth, almost oily rye component to finished beer.