Simple Belgian Tripel recipe that won't burden you with making candisyrup (I made my own for a dubbel that I'm about ready to bottle - samples are delicious but dod gamn was that a lot of work to save a few bucks):
5 gallon batch (Original recipe by Josh Weikert):
12 lbs Pilsner malt (IMO you really need pilsner as a base, though there is an Xbeeriment that may refute that)
1/2 lb Aromatic
1/2 lb Victory
1 lb plain old table sugar added to the boil before it gets rolling
60 minute boil (or 90 if you're concerned about DMS with using Pilsner Malts, though it has never been a problem for me).
Bitter with anything at 60 minutes to 35 IBU. Use your EKG at 5 minutes or flameout (1 oz). I have only used Crystal/Mt Hood for this addition, but EKG might be alright.
A tame yeast with a really nice apricot, citrus, and light pepper profile would be Wyeast 3522 Belgian Ardennes (ferment at 68F til completion). This is my all time favorite yeast. I brewed this exact recipe for 2nd place at our local brewfest and loved drinking it. It was sampled by the judges just over 30 days from brew day, so age was not necessary to produce a tasty beer using this recipe (but I'm sure it would help as the ABV was over 8.5%)
If you want something more funky/strong/spicy/Belgiany, I recommend WY1214 (berry explosion when I made a tripel with it) or 1388, which is more balanced but still has berry, spice, some banana etc. I ramp 1388 from 65 to 75 over about a week and have had nice results. Both will require crashing and gelatin to get it to clear as they are very low flocculators. Another reason I love 3522 is that it gets to work, ferments clean, and drops down when its done, leaving a very bright beer with no extra work.
If you do the WY1214, I'd suggest a low fermentation temp (62ish?) to keep those berries in check. You could also simplify the grist to just Pilsner malt (or maybe 2 row?). I did that with my WY1214 Tripel and made a nice, refreshing, crisp and dry tripel -- but that one took at least 3 months to hit its stride in the bottle, which is why I suggest 3522 for your desire for a quicker Belgian. I almost dumped it beforehand as it tasted almost like berry flavored vodka initially.
I also dont see anything wrong with dropping your grist amounts to hit an OG of 1.070ish via your brew software. Just keep the BU:GU in check and you'll have a lighter version of whatever it is you're trying to make (though it might fall outside the style guidelines, but who cares?).