First off, Congrats & welcome to homebrewing!
I've not heard of or tried a peach wheat beer, but it does sound tasty! I've not brewed one, but I have brewed several American Wheat beers. Hopefully some more experienced brewers will chime in, but I thought I'd give a few thoughts on where to start.
You did not mention if you are brewing all-grain or extract. Also, are you thinking of a clean American Wheat beer, or something more akin to the German Bavarian beers with clove/banana esters in there too?
I usually envision fruit wheat beers as American Wheats, as it leaves more room to enjoy the fruit contribution without the competing flavors of the hefeweizen yeast.
So, as a starting point.. check out some of the other fruit type wheats on the recipe boards. Many folks will brew the American wheat beer, and then add the fruit after primary fermentation or during the secondary... and usually about 1-2 lbs of well macerated fruit per gallon of beer.
My American Wheat is usually started as:
57% Pale Malt
37% Wheat
6% Crystal 10-15L
18-22 IBU of clean bittering hops
Neutral ale yeast (WLP001, US05, Nottingham)
I would also suggest to forgoe any late kettle hops, and just let the peach fruit flavor/aroma come thru. If you really felt that you needed some hoppiness, make sure it blends well with the peach idea... maybe some very light floral noble hops like East Kent Goldings or Hallertau...
Hope that gives you some initial ideas... check out those other recipes out there, and just substitue their 'blueberry' or 'raspberry' for your 'peach' and keep good notes so you can improve it over time!
Good luck,
--LexusChris
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