Peaches

I'm brewing an Amber Ale extract with specialty grains. I would like to add peaches and vanilla. I was thinking I would peel and pit ripe peaches to make 3 pounds of fresh puree. I would then add the puree to the boil at 1 minute. I would ferment for 10 days or so and rack into secondary with a pound of fresh peach cubes that I soaked in a little vodka, along with 4 or 5 vanilla bean seeds. Secondary for a week and then bottle.

Any thoughts?

If you want any substantial vanilla presence you might need more than a couple seeds. Maybe a whole bean split down the middle.

You wont get much peach flavor from the primary addition, so maybe up the #s in the secondary a touch. Either way, you should have a tasty brew on your hands in a month or so.
Good luck!

Peaches have the reputation of not being very peach-like in beer. They just sort of vanish, flavorwise. Mangoes & apricots tend to give more robust peachy flavors.

My gym teacher in elementary school was named Peaches.

I don't even want to knOw where you went to elementary school!

What about pineapple?

I intend on using about 4 or 5 whole beans split for vanilla.

pineapple would provide a lot more flavor than peaches. I've never used them in a brew, but other people here have.

I put a one pound can of Oregon peach puree into the secondary of a cream ale. Peach flavor is very much there, tart and almost more apricot-y. Definitely wouldn't use more than that.

I've used peaches before and hardly got a thing...

+ on using apricots instead...or a mix