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'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.