I vote Cascade.
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I would personally not use any special B in a dubbel and up the amount of Dark candi syrup. I think you might be starting to see there is not really a right or wrong answer here, but personal preference.
I included the Aromatic because I've heard some podcasts and seen a few recipes for tripels that call for it.
I usually include a small bit of aromatic in my triples because I like the little extra touch, but yeah it's not necessary.
+1 - think of a tripel as the Belgian answer to a pilsner, but higher gravity and with Belgian yeast.
It made me want to listen to Jerry Garcia for some reason.
Focus on the process (cleaning, sanitation, fresh ingredients, water profiles, pH, mash temps, yeast starter, fermentation temps) and not the equipment.