"I don't have any experience with any Saison yeasts"
You might want to try the 3711 - less finicky 565. You dont need low mash temps or high ferm temps.
I mash at 152F and it will still get to 1.004-ish with noticeable mouthfeel. Pitch at 66F let freerise to low 70's or where ever it wants to go.