Originally Posted by dmaxdmax
Any thoughts on the hops?
I like a lot more bitterness than most homebrew Tripel recipes call for. My favorite commercial example is De Ryck Arend Tripel. The last batch of Tripel I brewed tasted similar in hopping, with calculated 63 IBU by Rager (which is around 46 Tinseth).
I would leave out most of the caramalt (maybe leave 4oz in), double the sugar, and use a proper Belgian yeast. I like White Labs 500, but whatever your friendly local homebrew shop has in stock from the WL5XX selection or this guide from Wyeast:
...should work a lot better than S-33. Even T-58 is a more authentic strain.