When using high protein grist, there will be a lot of solids in the wort. This can settle over the elements, which insulates them and causes the trip. A stuck mash is very likely so a slow recirculation can exacerbate this.

Huskless grains like Rye, Wheat, Millet and Sorghum are very difficult to work with, in high percentages, even most commercial breweries shy away from it.

If you really want to work with them, we'd recommend using at least 40% base malt, use a beta glucan and protein mash rest (10 minutes at 44°C (111.2°F) followed by 10 minutes at 52°C (125.6°F) would work) which should break down some of the proteins and some rice oat husks in the mash to aide with mash recirculation and sparging.