Comments…you won’t get much, if any, maple character by adding it to the boil. Adding it during fermentation would be better and even that is iffy. It’s hard to keep maple flavor from fermenting out. Often the best way to get maple flavor is to use an extract. And if you do get maple flavor, it will take it out of the range of a tripel, although that may not matter of you’re not gonna enter a comp. The additions of spelt and especially aromatic are very small and may not make any difference. OTOH, I think you’re better off without them.
If you want some maple flavor to carry through to the finished beer, add the syrup into the fermenter after the initial fermentation had slowed down. Also, use the darkest (i.e., Grade B) maple syrup you can get your hands on. A light amber isn’t going to give you much, but the dark stuff will carry the most flavor through to the finished product.
