I have a few questions about carafoam and carapils. Can the be used as specialty grains in extract brewing (steeped) or do they have to be mashed? Is Carafa the same thing or some how related? What percentage should be used in addition to other malts or malt extract?

I think carafoam and carapils are close enough so that you could interchange them. Think of them as a 10L crystal malt for additional body and a touch of sweetness. Use 0-5%. Can be steeped.

Carafa is a chocolate malt. Think roasty like coffee and can be steeped. Use is dependent on style 0-5%.

thank you, thank you. I assume you would not count on any gravity from them???

You will get gravity from them, but the sugars you get from them won't be very fermentable, if at all. Just like every other caramel malt.