Try malt conditioning. Very slightly dampening the husks prior to crushing the grain can substantially improve the quality of the husks, which is the easiest way to improve lautering and reduce the chance of a stuck sparge.How is your efficiency? I was doing this for a while and needed to stop, mostly to simplify the process and to not clean the mill in fine detail (sticks to the rollers). I used about two cups of water per 5 gallon batch (14-18 pounds), letting it sit for a couple hours before milling & mashing.
I average 85-87% for a sparged beer.
You're using too much water and waiting too long. For this much grain you would want to use about 1/2 cup maximum
, in fact you can use half of that or less and still see benefits on husk quality. Then, I just spray the water on the grain as I'm transferring it off my scale, mix it with my hand a little until the water is absorbed and it feels evenly dry, then mill it. Maybe 5 minutes total. The grain should feel dry, not wet, and it shouldn't stick to your mill, or you've used too much water.
If you want, hold ~1 pound back, un-conditioned, and run that through last to remove any remaining moisture from your mill.