The ingredients don't look especially triple-ish (no need for maltodexrin or amber extract, since the beer should be as pale and dry as you can make it with extract).
I would simplify, go with 8 lbs of pils DME, 1.5 lbs of table sugar, 30 IBUs of the hop of your choice at 60 minues. Ferment with a big starter of the Westmalle strain (Wyeast 3787 or White Labs 530), you could even give T-58 dry yeast a shot if you aren't up for making a starter. Start the fermentation cool, but push it up towards the mid-70s to ensure to finishes dry.
Hope that helps, I have never been one for recipe kits.
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