Yeah, I never liked people changing the setting when we had a mill that was adjustable. The one we have now is hard set though.

Here is a recipe that I've brewed and came out AMAZING. One of hte best beers I've ever brewed. I got the recipe from HBT where it had one 1st place best of show. Just for comparison of course you don't have to copy or change anything it's your beer!

Rye Saison batch 1 "House of the Rye-sin Saison"
16-C Saison
Date: 8/2/11

Size: 6.5 gal
Efficiency: 74.0%
Attenuation: 93.0%
Calories: 196.99 kcal per 12.0 fl oz

Original Gravity: 1.061 (1.048 - 1.065)
Terminal Gravity: 1.004 (1.002 - 1.012)
Color: 19.24 (5.0 - 14.0)
Alcohol: 7.42% (5.0% - 7.0%)
Bitterness: 29.0 (20.0 - 35.0)

Ingredients:
1.0 lb (6.2%) Rice Hulls - added during mash
10.00 lb (62.1%) Pilsner Malt - added during mash
0.48 lb (3.0%) Pilsner Malt - added during mash
3.00 lb (18.6%) Rye Malt - added during mash
0.77 lb (4.8%) Rye Malt - added during mash
1.68 oz (100.0%) Styrian Goldings (6.0%) - added during boil, boiled 60.0 m
0.86 lb (5.3%) Candi Sugar Dark - added during boil
2.00 ea WYeast 3711 French Saison

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes
Rye Saison batch 1
16-C Saison
Date: 8/2/11

Size: 6.5 gal
Efficiency: 74.0%
Attenuation: 93.0%
Calories: 196.99 kcal per 12.0 fl oz

Original Gravity: 1.061 (1.048 - 1.065)
Terminal Gravity: 1.004 (1.002 - 1.012)
Color: 19.24 (5.0 - 14.0)
Alcohol: 7.42% (5.0% - 7.0%)
Bitterness: 29.0 (20.0 - 35.0)

Ingredients:
1.0 lb Rice Hulls
10.00 lb Pilsner Malt
0.48 lb Pilsner Malt
3.00 lb Rye Malt
0.77 lb Rye Malt
1.68 oz Styrian Goldings (6.0%) - added during boil, boiled 60.0 m
0.86 lb Candi Sugar Dark
2.00 ea WYeast 3711 French Saison

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes

Ferment for 5 weeks at 71-74 deg
I used a heat lamp in my fridge hooked up to a temp controller set it to turn on at 70 deg and turn off at 71.

Mashed w/ 1.8qt/lb (thin mash)

mashed w/ 6.86 gal of water

Preheated mash tun with close to boiling water and allowed temp to drop to 162 and doughed in to reach 152F mash temp.

Mash for 1 hour
Sparge w/ 170 deg water to reach your pre-boil amount.

Used 2 packets of 3711 yeast w/ a 2L starter and continous aeration (trying to underpitch just a tad)

?? Are these different pils and rye malts?

No I'm sorry that was just a dumb way I had my ingredient list setup in beer tools....

Same malts

Yip.