Thanks for the info, smokinghole. I hope to be brewing this up in a few weeks and I'll be going back down to my old college town where I can get raw spelt berries at a health food store for pretty cheap, so I think I'm gonna go with this plan.
dinnerstick, I know that the traditional gueuzes and lambics don't really have an identifiable oak character (at least I agree with you on that one) but they are fermented in oak casks. Oak gives cellubiose for brett to munch on according to Wild Brews. A small oak dowel in a bung should also allow for just a bit of oxygen since a glass carboy lets in virtually none.
gizmodog, I'm not really sure. I used a small amount in a saison once and I actually used a cereal mash before the main mash, but I don't think that's even necessary. I believe normal mashing temps will gelatinize spelt. I didn't do a protein rest then but I'm not saying you shouldn't. Hopefully smokinghole will chime in.
Thanks for the input everybody!