Evan's recipe looks good.
i prefer munich, some caramunich and little aromatic. some wheat would be nice for the head.
i'm not a fan of candi sugar...from experience and what i've read it gives little to no flavour, you might as well just use the cane sugar considering the cost. the candi syrup is supposed to be better (although i've never used it) although it might impart some color you wouldn't want in a triple.
DO NOT move that batch out of the primary before your two weeks is up (and even then make sure it's finished) and THEN give it some time in the secondary. this batch needs to condition. let that belgian yeast do its work.
ANOTHER NOTE: Never listen to times that are recommended for fermentation from you LHBS or other recipes. Fermentations are not finished until they are finished. There are so many different things to take into consideration that it is impossible to determine without a hydrometer reading. Also, conditioning continues well after fermentation is finished. With a few very rare exceptions, it is ALWAYS better to wait a few weeks rather than rush it, especially with belgians
hope this helps