Mashing Rye Malt

[SpiritRun]

I'm looking into a Rye Whiskey. My plan is to use 70% rye malt and 30% distiller's malt along with some rice hulls. Now, I'll assume most of you ferment and distill on the grain but I'm going to lauter the mash (hence the rice hulls). I'll be supplementing with beta-amylase for a protein rest and alpha-amylase for the saccharification (both the endoamylase and exoamylase are liquid).

I have a few questions for those of you who lauter:

1) What ration of water to grain is typically used for a rye-based mash?
2) What % of rice hulls will be sufficient in order to avoid a stuck run-off?
3) How long of a protein rest (122F) does rye require?
4) How much of the two enzyme supplements per pound of rye is suggested?

Also, does anybody know what the potential extract yield for distiller's malt is?