[stevefry]

I am getting ready to make a big barrel (used rye whiskey) aged barleywine.  I am thinking of adding a raisin puree, but am not sure where, when, how much to add.  Any input would be appreciated.

[ultravista]

That sounds interesting. I attempted to make DFH's Raison D'etre and flamed the raisins in a cast iron pan (ala Lost Abbey) to caramelize the raisins a bit. The raisins were pureed with a but of beer and added to the fermenter. I liked the taste.

[denny]

What is it you want to get from the raisins?  That will determine when to add them.

[stevefry]

I think the some raisin flavor and added sweetness would work with a high ABV malty beer.  The OG is  going to be high enough that I won't need to worry about the fermentables in the raisins.   So, maybe  this answers the question of when to add....the secondary.  How about treating them like a dry hop addition?  How much in a 10gal batch, I guess is a matter of personal taste.  Does 2 lbs seem like a good place to start?

[Scot (one T)]

If you're looking for raisin flavor, add a bit of Special B malt.

[HoosierBrew]

If you're looking for raisin flavor, add a bit of Special B malt.

My thoughts, too.