I brewed a tripel on Saturday. Undershot my OG (1.068) as I collected too much wort and ended up with 12 gallons.
22 lbs. German pilsner
10 oz. German munich
10 oz. Belgian biscuit
Mashed at 148°F for 2 hours
5 oz. Hallertauer Mittelfruh FWH
6 oz. Styrian Goldings 60 min
6 lbs. table sugar
Let it cool overnight, and racked it Sunday. Split between WY3787 Trappist and WY3724 Belgian Saison. Both are fermenting like gangbusters at 70°F. I plan on adding a little heat to the WY3724 once it slows down.