Thin triple

So my Belgian triple is starting to get tasty, but it is very, very thin.

I used "Belgian pale ale" as my base malt, along with some munich and cara-pils.

My beer fermented thouroughly, and I have a thin, although tasty, 10.3% ABV beer.

What can I do to make the next batch more malty?

There are several things you can do; can you post your recipe and procedures and we can give you a more specific answer.

I agree with bradsul; without seeing your recipe and procedure on how you made you brew, we really can't give a definitive answer. For starters, if you want a maltier brew, mash around 155 or so, w/o letting it go below 152. That way, you will get more unfermentable sugars left in the wort, leading to a maltier brew. Also, go with a strain of yeast that is highly attenuative; if you choose a strain that won't ferment quite as high (say maybe 70% attenuation vs. 75% attenuation), your brew will be more maltier. Post your recipe and procedure and we can give you better advice.

A higher mash temperature was my first thought, also, as you're fairly limited with your choices of Belgian yeasts.


TL

The problem mashing higher is you won't get the low gravity that is one of the keys to a good tripel. I'd like to hear your starting and final gravities, is it just too dry for your tastes?