Trippel recipe ctitique

My wife and I are expecting our second child in July/August. She is not a beer drinker, but does like some Belgians. I have wanted to brew a belgian for awhile, and I think this is the perfect opportunity. I have been toying with a few recipes, and styles, but am having a hard time deciding ... for some reason I am a little intimidated. I have decided to try my hand a trippel. I want to use mostly what I have on hand, with the exception of picking up some belgian pils malt .... this is what I came up with, what do you think?

Trippel

A ProMash Recipe Report

Recipe Specifics
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Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.00
Anticipated OG: 1.076 Plato: 18.42
Anticipated SRM: 5.8
Anticipated IBU: 27.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
15.4 2.00 lbs. Munich Malt(2-row) America 1.035 6
38.5 5.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
38.5 5.00 lbs. Pilsener Belgium 1.037 2
7.7 1.00 lbs. Cane Sugar Generic 1.046 0


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Willamette Pellet 5.00 21.8 60 min.
1.00 oz. Tettnanger Tettnang Pellet 4.50 5.2 15 min.


Yeast
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WYeast 3787 Trappist High Gravity
Ferment at 75

Mash Schedule
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Mash Type: Single Step


Saccharification Rest Temp : 149 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 0

Might be a little too malty for a triple. Might want to cut the munich back some. Also need some more sugar. Double it. A triple should be bone dry...

how about this grain bill:

OG 1.080

38.5 6.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
38.5 5.00 lbs. Pilsener Belgium 1.037 2
7.7 2.00 lbs. Cane Sugar Generic 1.046 0

Grain bill looks better. Munich is OK (IMO) but not 2lbs. I've used a lb of the stuff. Give this grain bill a shot and adjust next batch if you think it needs it...

+1 the second one is good to go, keep is simple.

Grain bill has changed some on this. I am going with all MO, because I didn't have time to get to the lhbs to get the pilsener.

I still have a few questions about this:
Just out of curiosity, how long should this age? I know bigger beers need more time, but this is pretty simple, not a very complex recipe ... not sure if that even makes a difference.

Should I bottle, or keg this. I was planning on kegging it, but I'm not sure which is best. I may do a mix. Bottle a few bottles, and keg the bulk of it ... what do you think?