First step, take 1 pound of 2-row pale malt, scoop off a quarter cup or so, mash the rest. Blend the held back quarter cup with the wort and set aside, covered with tinfoil, in a warm place for 2 days
boil 3 lbs pilsen DME and 3 lbs light DME for 60 minutes with one ounce of aged chinook hops (been sitting out for about 4 months now)
Ferment in primary until gravity is stable
heat 3 lbs peaches until they turn to goo, strain out pits and pour into secondary carboy (after cooling somewhat, cause it is a better bottle) and rack beer onto it.
Let sit on peaches at least a month before bottling.
Any criticisms or suggestions would be welcome. I still have no idea what yeast to use, I want one that won't eat up all the fruit flavor.