Bier de Provence clone

[wetzie]

Hello all, I am trying to brew the Dogfish beer and want to get some advice on the brew schedule. All I could find on-line was the recipe below which I want to do all grain. I am hoping the idea is to add the adjuncts after the fermentation starts. I am going to use Lavender; bay leaf; and marjoram to try to match the original. Just want to confirm when to add the spices/adjuncts. Also was going to soak the adjuncts in vodka before adding them on day two of fermentation. Are most of you preparing your hop additions this way?
Thank you

Ingredients (Partial Mash, 5 gal)

• 1 lbs. White Wheat Malt; Briess
  
  
• 2.5 lbs. 2-Row Brewers Malt; Briess
  
  
• .5 lbs. Rye Malt; Briess
  
  
• 3.3 lbs. CBW® Pilsen Light Liquid (Malt Extract); Briess
  
  
• .1 lbs. Oats Flaked
  
  • 1 oz. Wakatu - 7.5 AA% pellets; boiled 60 min
    
    
  • .5 oz. Amarillo® - 16.0 AA% pellets; boiled 15 min
    
    
  • .5 oz. Lavender (fresh) - (omitted from calculations)
    
• .25 oz. Heather Blossoms (dried) - (omitted from calculations)
  
  
• Wyeast 3711 French Saison