raisins secs dans une quad et quand les ajouters?

Dixie Cup Boardwalk Belgian Quadrupel
by Jeff Reilly and Scott DeWalt
(5 gallons/19 L, all grain)
OG = 1.090 FG = 1.020
IBU = 30 SRM = 15–17 ABV = 9.3%

Ingredients

12.5 lbs. (5.7 kg) Belgian Pilsner malt (1.4-1.8 °L)
0.25 lbs. (0.1 kg) aromatic malt (17–21 °L)
0.5 lbs. (0.25 kg) dark Munich malt (8–10 °L)
0.75 lbs. (0.33 kg) CaraMunich® malt (80–100 °L)
0.25 lbs. (0.1 kg) special B malt (140–155 °L)
1.0 oz. (28 g) chocolate malt (340 °L)
1.0 lb. (0.45 kg) Belgian dark candi sugar
0.5 lbs. (0.25 kg) turbinado sugar
0.5 g coarsely crushed grains of paradise
0.25 oz. (7 g) coarsely crushed Indian coriander
0.25 lbs. (0.1 kg) chopped raisins
4.5 AAU German Northern Brewer hops (60 min) (0.5 oz./14 g of 9.0% alpha acids)
3.9 AAU German Perle hops (60 min) (0.5 oz./14 g of 7.8% alpha acids)
Wyeast 1214 (Belgian Ale) or White Labs WLP500 (Trappist Ale) yeast

Step by Step

Mash grains at 152 °F (67 °C) for 90 minutes. Boil wort for 90 minutes adding hops per scheduled times and adding spices and sugars at end of boil. Cool wort to room temperature and drain or rack the wort off of the trub. Aerate the cool wort and oxygenate. Ferment at 72 °F (22 °C) for 21 days in the primary and 1 week in the secondary.