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I think you are probably right, in a mash some sugars can be pulled from the specialty malts. But some of them are roasted so far that not much sugar is left.

Sounds cool. Count me in.

I am no expert at all, but malts that are flavoring malts will be strong. So, I would think they mean to keep the flavoring malts to under 10% of you will get some harsh flavors. That said it is your beer and it is all about experimenting, and then seeing if you can stand drinking it...

I am only part way through my first brew/fermentation, (and my dad used to brew) but that just looks like yeast (working). I would let is set for a few days and see if you start to get any action.