The recipe is in the current Zymurgy (page 38), they describe it as a "classic Saison" and the "quaff of the farmhands" the color is spot on and aroma is typical Saaz. Other than the not so low FG, everything went pretty well.
As for the mash in temps, I mashed in at 120 F for 20 minutes (protein rest) and then increased the temp to 150 for an hour. Sugar fermentables was a pound of Belgian candi (7.3%). OG was a bit lower than I expected to (expected was 1.069) at 1.057 (71% efficiency) but I am still working in a new mash tun and thermometer set up.
I racked to secondary as the fermentation activity dropped from being very vigorous to nothing after 6 days. Thinking the yeast worked very clean, I racked to secondary but realized it may have more to ferment albeit a lot slower rate. In Farmhouse Ales Phil Markowski does talk about patience and even re-pitching. I've upped the temps to the high 70's and may even go higher and / or re-pitch as you recommend if the gravity doesn't move.
Thanks for the heads up on the Jamil Show as White Labs 565 was the strain I used. I'll re-check the gravity in a few days and re-evaluate.
Any other suggestions are appreciated.