I would rest at the higher end at ~130-33F and add a really hot mash out so you don't leave any efficiency behind in the mlt. Don't rush the mash. Be patient and check for conversion. My last roggienbeir was 2hr10m mash. Painstakingly delicious beer though. I enjoy 3068 or 3333. Either could be the equivalent to 380, I'm not sure.
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