Belgian Tripel Aging

I brewed a belgian tripel on 4/15 and just kegged on Friday.

Recipe
10 lb pilsner
2 lb munich
2oz saaz at 60
1.5 styrian at 5
2lb caramel sugar
trappist high gravity yeast

og=1.082
fg=1.009
abv=9.56

This is the strongest beer I've made yet and tasting it off of the keg, the alcohol is very apperent. The flavor in general is great, but that "hot" quality is a little offputing.

Anyone experienced this before, and can offer input on how much more aging this might require?

I read that someone else had a 10% beer and two weeks was enough for this to fade...

My last tripel was only 6.81, and after 65 days, was delicious.

This beer probably needed 2 more weeks in secondary, to let it mellow.

I made a Double with this yeast May 2. It's still in secondary, however I also put it on Brett L. I plan on making two Orval like beers and aging them on the same Brett L cake for posterity.

Anyways, the directions I had with the Trappist yeast alone was 3-6 months of aging, and my OG was 1.060. Assuming you had ~2 weeks for primary you're only at 5 weeks aging.