One things that jumps out at me is they say that it is a full bodied with a lot of malt character.
With a OG of 1.063, you would need to get down to 1.011 to reach 6.8% which would not leave that much maltiness unless there some some added in another way.
I am not an experienced extract brewer my any means, but if this were AG, I would think you would need to mash at 148-150 get get that kind of ABV about of it and then maybe add some dextrose to bring back the maltiness.
As far as a grain bill, it is hard if they don't give you any hints other tahn full bodied, but they do give you the SRM, so I would start with another brown and go from there.
Well there are some good citrus hop flavoring, but which one is it. Do you know your hops to tell which one they used for taste/aroma?
On tap: #72 flower power Saison 1.053>1.004 with lavender and jasmine, experimental sour 1.072 > 1.000
Fermenting: #74 Saison with 3711 #75 Saison with WLP565 + Brett C
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, Berliner Weisse 1.030 9/20/12