Originally Posted by Diablotastic
Just one malt? interesting
In general, Belgian ales have pretty simple malt bills. It's all about getting a dry beer that lets the complexity of the yeast shine through. You could add something like .75 lbs of Carapils just to give it a touch of color and some maltiness.
It looks like the goal of that recipe is to strike a balance between the yeast and the hops and leave the malt in the background. I'm a little skeptical of the whole notion of a Tripel IPA, though. Belgians ales are lightly hopped for a reason: too much will quickly overwhelm the subtle notes of the yeast.