tripel help

[BrewMoreBeers]

I have a friend that wants me to brew him a tripel this weekend. I could use some help/comments on my brew plan. what do you guys think?

Recipe Overview
Wort Volume Before Boil: 12.50 US gals Wort Volume After Boil: 11.00 US gals
Volume Transferred: 10.75 US gals Water Added To Fermenter: 0.25 US gals
Volume At Pitching: 11.00 US gals Volume Of Finished Beer: 11.00 US gals
Expected Pre-Boil Gravity: 1.063 SG Expected OG: 1.079 SG
Expected FG: 1.009 SG Apparent Attenuation: 87.6 %
Expected ABV: 9.4 % Expected ABW: 7.4 %
Expected IBU (using Tinseth): 24.7 IBU Expected Color (using Morey): 5.6 SRM
BU:GU ratio: 0.31 Approx Color:
Mash Efficiency: 85.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF


Fermentables
Ingredient Amount % MCU When
US 2-Row Malt 18lb 0oz 64.3 % 2.9 In Mash/Steeped
US Pilsen Malt 5lb 0oz 17.9 % 0.4 In Mash/Steeped
Belgian Aromatic Malt 2lb 0oz 7.1 % 3.4 In Mash/Steeped
Sugar - Candi Sugar Pale 3lb 0oz 10.7 % 0.3 Start Of Boil


Hops
Variety Alpha Amount IBU Form When
US Magnum 16.0 % 1.00 oz 22.3 Loose Pellet Hops 60 Min From End
Czech Saaz 3.0 % 3.00 oz 2.5 Loose Pellet Hops 5 Min From End


Yeast
White Labs WLP540-Abbey IV Ale Yeast

 

[ReverseApacheMaster]

No aromatic, no 2 row, no clear candi sugar. 100% pilsner malt plus table sugar in the boil.

 

[bigbeergeek]

~5% aromatic is fine, 2 row is fine if you can't do all pils malt. Sub table sugar in the boil. Ferment warmer (~70*F). Good looking recipe otherwise!

 

[beergolf]

A very good simple recipe for a tripel is

80% pils, 20% sugar. A BU:GU ratio of .37 using noble hops. 2/3 of the IBU's at 60 and the other 1/3 at 30.

Yeast of your choice. Pitch in the low to mid 60's and slowly let it rise up. Give it plenty of time to finish, bottle and enjoy.