To mill or not to mill

I am in the process of putting together a recipe for my first rye beer or Roggenbier. My question is that because the rye malt is huskless, do I or should I run the malt through my grain mill? Would it be a good idea to crack the huskless grain?  Thanks, Cowboy Up!!

You have to mill it, or you won't get much of anything out of it. I would recommend a protein rest and/or rice hulls ( or something else to aid in creating a filter bed, because as you stated rye has no husk material ). I made a rye beer once with rice hulls, and no protein rest. 10 hours into the lauter I wished I had done a protein rest ( It was a 1,000 gallon batch so that's why the lauter took so long. Though I'm not sure it would have been much faster with a 10 gallon batch ).

Darin

Thanks Darin, Sorry it took so long to get back to the posting. Been pretty busy and I haven't brewed the rye beer yet, so your help is timely and greatly appreciated.        Cowboy Up!