Brewed Belgian Tripel with Holly

I brewed a Belgian Tripel with my friend Holly tonight. She's intrigued by brewing and is considering starting to brew herself. It's nice to be able to pass on the knowledge and fun to have company while brewing.

I'm not sure how the Tripel is going to turn out. I added a corriander to the recipe for a little subtlety in the background and I think I added a little too much. It tasted a little strong going into the fermenter. Here's the recipe:

Matt's Tripel
OG: 1.066
IBU: 28.5
SRM: 4.5

8.50 lbs Belgian Pilsener Malt
0.25 lbs Belgian Aromatic Malt
1.00 lbs Caramel Pils Malt
1.00 lbs Flaked Soft White Wheat
1.00 lbs Belgian Candi Sugar
0.50 lbs Honey

1.25 oz Hallertauer Pellets (4.0%AA) (60 min)
0.50 oz Hallertauer Pellets (30 min)
1.00 oz Czech Saaz Pellets (15 min)

0.50 oz Bitter Orange Peel (30 min)
0.25 oz Corriander Seed (15 min)
1.00 tsp Irish Moss (15 min)
0.50 oz Corriander Seed (5 min)

White Labs WLP500 Trappist Ale Yeast

Single infusion mash at 155°F.