Wow, you're a generous man for bringing the entire batch! I give my gruits out pretty selectively because I want to age them for a while, but it sounds like you already did that part. On the juniper berries I can't really give you advice unfortunately. I used a small portion in a porter once but they really didn't come through.
Yeah, let me know how it goes. Changing the recipe slightly might be good to make it more like a saison, but that's totally up to you. I mean I guess that would just be using extra light or pilsener DME and maybe some steeping grains. I basically just did a rustic saison recipe with some spelt and went at it with the gruit herbs. Have fun with whatever you end up doing!