Don't know of a good Cinc Cents clone, but a Westmalle type recipe using WY1214 (Chimay) makes a really nice tripel - I've done it a few times. OG 1075-1080, 35 IBU, just Belgian Pils with 15-20% cane sugar. Mash 146F / 90 minutes, pitch 1214 @ 62F, ferment at 64F for 72 hours, then slowly ramp up to low 70s until FG.