Modifying Midwest's Belgian Trippel

Ok, I'm going to be making this Belgian Trippel Extract kit in the next couple of weeks (http://www.midwestsupplies.com/media/downloads/18/Belgian Tripel instructions.pdf) but I'd like to make it a little hoppier while keeping the Belgian Trippel feel/taste. I'm a fan of really hoppy beers and while I don't want to make this into a total BIPA I would like to give it a little more hp character.

Do you guys have any recommendations on which kind of hops to add and when? What I'd like to see is sort of a mix between a typical Belgian Trippel and a Belgian IPA (I really like Duvel Triple Hop as an example). I tend to prefer citrus and floral hops and not so much piney hops.

I'm still a very new brewer so I don't know all the hops very well. But the Duvel Triple Hop uses Saaz Saaz, Styrian Golding and Amarillo and considering the kit already has Styrian in it I was thinking about adding Saaz Saaz and Amarillo. I just have no idea what kind of schedule to drop them in. I'd like to keep the bitterness low (so it doesn't overpower the Belgian flavor) but get a decent amount of hop aroma and flavor.

Any suggestions? Thanks!

I'd suggest just dry hopping for a few days. Not sure what style to use, but hops added during the boil will impart some bitterness and can detract from the style. Dry hopping adds more aroma and a nice flavor.

Ultrazord said:

I'd suggest just dry hopping for a few days. Not sure what style to use, but hops added during the boil will impart some bitterness and can detract from the style. Dry hopping adds more aroma and a nice flavor.

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Well I was thinking sub 20 minute additions so that I'm not imparting too much bitterness into the wort. I am thinking about doing a small dry hop as well. I just don't really want to turn it into an IPA.

Some of the best Tripels I've had have been aged a considerable amount of time, way past the point that any noticeable hop aroma will stick around. That said, a restrained amount of Cascade or Amarillo can impart a nice citrus character that is pretty complementary to a few Belgian strains.

Do a search for Houblon Chouffe clone. It uses Amarillo as a dry hop.

I would throw in a bit of Centennial and Cascade at 20min, then some more at flame out, steep a while before cooling, and dry hop with a little more. Not huge amounts, like you said you don't want to turn it into an IPA, but I think that combination of hops on that schedule is perfect for adding some great hop flavor and aroma.