the % figure seems pretty system-and taste-specific. I did a beer with Denny's Wry Smile as a template - the grain bill was identical and about 30% Rye in that one. I'd zero issues lautering - no rice hulls or otherwise and it ran-off as fast as any other non-Rye beer I've done. Personally, while the beer was solid, I'm pulling back on the Rye just a tad the next time around (brewing it again in another couple weeks).
I would like to try a 'Rye-Wine' for kicks at some point - maybe up to 40% Rye, British Pale making up the rest, and a mild, earthy hop. Not sure which way to go with yeast. Been reading up on Roggenbier too which I've only had once commercially, mmmm, Rye....
I'm just doing single-infusion mashes in a rectangular cooler with a stainless braid manifold, fwiw.