Originally Posted by DeathBrewer
Yooper, basically you should just make a Cream Ale with low IBUs of noble hops and use a belgian yeast
Out of all the suggestions I've yet read, this is closest to the mark, methinks.
Really, we're talking about a SMaSH, here. Tripel is, purely, Pils, 10-20% invert sugar, a touch of noble hops, and yeast. Ditch the invert sugar and reduce the Pils to get an OG of less than 1060. I wouldn't worry about a protein rest, because the yeast will be so low-floc that clarity won't be much of an issue. Set your sacc rest relatively high for vollmundigkeit.
Bitter with noble hops or Styrian Goldings and keep the BU:GU below 1:2. I like Wyeast 3787 (the Westmalle strain), but also think Ardennes would be a really interesting experiment (I love that yeast!).
That's how I'd do it, anyway. If I wanted to ensure a bit of maltiness, I'd decoct instead of using a specialty grain. Tradition, you know.
If you really want to go nuts, use Fix's 40/60/70 mash regime - start at 40C, rest 30 minutes. Transition to 60C with infusion of boiling liquor. Rest at 60C for 30 minutes. Transition from 60 to 70C with external heat and rest for 30 minutes. I've done this the past couple SMaSH brews, and the results have been outstanding