Belgian tripels aren't really supposed to be "meaty", they are supposed to be high gravity "digestible" beers. If you want more malt flavor you could mash a little aromatic malt, but you will have to mash the malt. You won't be able to steep it. Personally, it sounds like you want a different style of beer. Maybe try a Belgian Dubbel or a Quad. Or, if you really want meaty look to a big barley wine or imperial stout. Also, while I love Charlie P's books and started out with them myself, the information is somewhat outdated (for instances, there's no need to put crystal malt in a tripel) - I'd recommend picking up John Palmer's book "How to Brew" (www.howtobrew.com
) and if you want a really nice recipe book that is kind of in the spirit of Charlie's books, but with a more modern approach, check out Randy Mosher's "Radical Brewing".