+1 - if you want to keep your ABV under 5% in a saison, I'd shoot for 1.040ish for your OG. Count on them finishing in the single-digits FG.
So have been hammering out this recipe and think I have a good Saison to brew.
-8lbs Belgian Pale Malt(3.8L)
-.5 Biscuit Malt(25L)
-5oz Crystal 80
-Kent Golding Hops
* .75oz at 60
* .50oz t 30
-WLP565 Belgian Saison I Yeast(Fermented at 70F)
That's only 70% attenuation which I get is probably the software. I am not familiar with that strain but plan for a FG into the single digits...
Personally, that gain bill doesn't seem very Saison-like to me. Most Saison's have a Pils malt character to them, and rarely have crystal malt (even more rare to use a dark crystal like C-80). My table Saison is 78% Pils, 15% Wheat and 7% Aromatic, with an OG of 1.040 and a usual FG of 1.004. I usually go a bit higher on IBU's, around 25-30 IBU.
I like pale malt in a Saison, but I'll agree that the crystal doesn't need to be there. I like to have pale malt, some sort of munich/aromatic/biscuit malt, and some wheat or rye. I also like to up the bitterness a little and I like to load up on late hop addition of something like EKG or Cascade. I guess my Saison is more like a Pale Ale with Saison yeast, but it sure tastes good.