This recipe look like a close clone?

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Sort of. It looks like a pretty standard witbier recipe, with some ginger in there. I don't know if it's the yeast that Allagash uses, or whether it's a spice addition, but I get more peppery notes (i.e. black pepper) from Allagash White than I do from e.g. Hoegaarden.
 
I was thinking about adding some pepper but not sure how much
 
I have no idea. I wouldn't add too much...it is fairly easy to add more spicing later, but pretty much impossible to remove if you overspice it.
 
benzy4010 said:
I was thinking about adding some pepper but not sure how much

I've added a tablespoon of coarse cracked black pepper at flameout and it added a nice warm black pepper quality. I think the grind on the pepper will have a huge impact on the amount to use.
 
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