Triple?

I have just made the switch to all-grain (/cheer) and loving it.
Does anyone have a nice strong Belgium Triple that they could recommend? Trying to keep a summer/spring theme if anyone has any modifications to suggest. Thanks as always

Belgian Tripels can be really simple: 80% pilsener (European), 20% white table sugar (by extract to the boil), aiming for a gravity of 1.075. Mash the pils 149-150 F for 60 minutes. 90 min boil with 35 IBUs of anything European @ 60 min. Chill to 65 F, pitch a starter of WY3787 (or WLP530) ferment out letting it creep into the low 70s towards the end. Rack and cold condition for a few weeks before bottling if you can. Bottle with enough priming sugar to get 2.8-3.2 volumes of CO2.

14lb pilsner
.5 carapils
2lbs belgin candy sugar 10 min
1 oz sazz 60 min
.25 oz sazz 1 min
WY3787