Ok, I used the fermentation schedule that I previously mentioned: "WLP565, Brewing Classic Styles recipe. OG = 1.060, 2 days @ 70 degrees, 5 days @ 76-78 degrees, 8 days @ 82-86 degrees. FG = 1.002." After a week to mellow and further tasting, this beer ended up more like a wheat beer or belgian with some dunkelweizen-like notes.
Does not really resemble a saison and I can't help but think I should have fermented a lower temperatures. I was afraid of not attenuating and read all about saison yeast loving warm temps, but I don't know what else would contribute to a tried-and-true recipe resulting in these flavors.