Peach cream ale

IMPORTANT: The initial primary batch should be only 4.5 gallons NOT 5.5. This is because you will be adding a gallon of peach juice in the secondary.

Here is the process for calculating your ABV this way:
Take Primary OG and FG to calculate ABV as normal (POG, PFG, and PABV). Add the peach juice. Multiply the PABV by 0.82, because you've just watered it down.
Take the new OG for the secondary (SOG), and take Secondary FG after 2 weeks fermentation (SFG) to get Secondary ABV (SABV). Then add the PABV to the SABV to get your true ABV.

(PABV*0.82) + SABV = ABV.
You're shooting for around 5% when this is complete.
It should be noted that your IBUs will also go down, and should be multiplied by 0.82 as well, putting this recipe at around 20 IBUs

Recipe is best with pulp-free peach juice. First test batch lost almost 2 gallons in sediment due to peach pulp from the juicer.

The vanilla will be mild on this one because of the noticeable aroma and flavor of peach. Use two beans in the secondary if you want a vanilla kick, or just one if you only want a slightly creamier taste.

I've brewed my fair share of beers, and drank many more than my fair share, and this is one of the most delicious and drinkable beers I've ever had. Give it a try!