Dirty Peach Brown Ale

I need help with a new recipe. The local brewery ferments several brews but two of my favorite are Son of a Peach, an American Wheat with a strong Peach aroma and flavor and a Brown. What I like to do is combine the two, 50/50, and create a 'Dirty Peach'.

What I need your help with is the recipe. I was planning on doing is using BierMuncher's Aberdeen Brown Ale (http://www.homebrewtalk.com/f67/aberdeen-brown-ale-newcastle-clone-ag-36912/). Bumping the 2-row down to 5.5 lb and adding 2lb Wheat Malt and 3lb of Pureed Peaches in the secondary.

Do you think this amount of wheat will add that wheaty mouthfeel?



NAME AMOUNT PPG
2-Row Brewers Malt Briess 5.50 lbs 37
Wheat Malt Simpson's 2.00 lbs 36
Corn, Flaked 1.00 lbs 37
Caramel Malt 20L Briess 0.50 lbs 34
Caramel Malt 60L Briess 0.50 lbs 34
Carapils® Malt Briess 0.50 lbs 34
Caramel Malt 90L Briess 0.50 lbs 33
Roasted Barley Simpson's 0.31 lbs 30
2-Row Chocolate Malt Briess 0.25 lbs 34
Hops

NAME AMOUNT TIME USE FORM AA
Target Great Britain 0.5 oz 60 min Boil Pellet 11.0%
East Kent Golding Great Britain 0.15 oz 15 min Boil Pellet 4.8%
Yeasts

NAME LAB ATTENUATION TEMP
Nottingham Ale Yeast WLP039 White Labs 77.5% 66°F – 70°F

Notes

Add 3 lb Peach Puree to Secondary for 10 Days