Pick a number, probably between 60 and 70% and base your recipe on that (or just use the default given with Dr's recipe).
Don't focus on numbers too much first time around - this brew will give you an understanding of how your system and methods work so you can tweak them.
While you are learning this, take gravity readings at the different stages of the brewing so you can work out where any deficiencies might be. Make sure the wort is cool first obviously (but easy to forget on brewday).
I always just fill mine and top up with extra while it's mashing. You can calculate the exact amount you will need and add a couple of extra litres for Justin. Any excess can be used for cleaning or for watering vegetable/herb/hop garden
This is something you need to work out for your system. Again don't sweat one or two degree - just learn for next time. I regularly see (and use) 9-10 degree above intended temp.
However there is a great description of the hows and whys here:
http://www.grainandgrape.com.au/articles_o..._StrikeTemp.htm and there is a calculator if you scroll down. This can be used to calculate water additions if you ever step mash by infusion.
For now, have some hot and cold water on hand to adjust. Better to mash in slightly under and top up with hot but remember your first go won't be perfect. Enjoy and learn rather than stress.
Usually a ratio of 2.5 - 3 Litres of water per kilo of grain unless BIAB obviously. Grain will absorb roughly 1 litre per kilo and you aill have some at the bottom of the tun that won't drain.
Pretty much. Sparge with roughly half your intended preboil volume. The first brew you will work out your evaporation losses from your kettle and other losses too. I always lose about 10 litres from my kettle over a 75 minute boil but every system will be different. Losses include trub/hot break (as in wort that remains with the debris). You can lessen this by draining the last bit of debris laden wort into a separate sanitised vessel and putting in the fridge. Next day a lot of crap will settle out - gently decant the clear wort at the top, reboil, cover and cool and add gently to the wort at the beginning of ferment (not sure if you are chilling or no-chillling).
Yes brewmate will answer all this for you but nothing wrong with knowing the hows and whys.
Good luck and I call bollocks on the notion of not having beer while you brew. Get into it - just leave some parts of your brain untouched, be cautious (hot liquids etc) and enjoy yourself. Don't expect perfection, learn from your mistakes.