I wanted to share my experience with this recipe. I used:
8.5 lb Pilsen Light DME
1.0 lb Amber DME
1.5 lb Dark Belgian Candi
1.7 oz US Hallertau @ 60 minutes
0.2 oz US Hallertau @ 30 minutes
0.7 oz US Hallertau @ 1 minute
WLP545
Started w/ 4 gallons of water at beginning of boil. 1/2 gallon evaporated over course of boil. I added 1.5 gallons of RO water to get to 5 gallons.
OG: 1.090 on 8/3/2014
Moved to secondary after 2 weeks leaving behind yeast cake.
FG: 1.004 on 10/10/2014.
Bottled this same day (10/10/2014) with 8 oz priming sugar in 5 gallons. I'm not 100% on "volumes of CO2" and how to calculate, etc etc. I just know that I "ruined" one beer earlier this year that is WAAAYYY too carbonated. And this is how much priming sugar I used. I figured it would be ideal for the tripel.
I know it's early, but I'm going to crack a bottle tonight, right now, just to see where it's at. This was REALLY good on bottling day aside from missing some carbonation. It had a prominent banana aroma, with a hint of plum and some spice. It expressed a lightly spiced maltiness on the pallet.
Visually this came out REALLY good, with a very nice dark golden/light amber color. Extremely clear.
JUST CRACKED THE BOTTLE AFTER TYPING THIS UP: As I expected - after 7 days it barely had any carbonation lol. So it's nowhere near ready from a carbonation standpoint - but from every other aspect this stuff is ready to drink RIGHT NOW.
Video of premature pour:
https://www.dropbox.com/s/o9s5qiag74iwb5p/20141017_232741.mp4?dl=0