enzyme power of different grains?

[therecipe]

i was wondering if anyone has a rough idea of what percent of malted grain needs to be in the mix to have enough enzymes to convert the remaining unmalted grain? i know different grains have different enzyme levels so how about for corn, rye and barley? id like to do those three in separate all grain runs to compair. ive heard malted rye dosent have the enzyme potency of say a malted wheat. so if you were doing an all rye im under the impression youd need to malt way more of the rye than if you were doing an all corn. im assuming you wouldnt need to malt as much corn. does any one the rough ratio of malted to unmalted for the various more popular grains?