Here is the recipe from Can You Brew It. Its also a great beer without the bugs.
Bam Biere
Recipe Specifics
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Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 8.58
Anticipated OG: 1.037 Plato: 9.20
Anticipated SRM: 5.9
Anticipated IBU: 25.1
Brewhouse...
Some season yeasts will ferment, go quite , and start up again (3724, 565) but I have not heard of 3 mons.
I like the WY3711 and ferment starting at 62F and finish at 74F. I usually ferment for 3weeks.
"In ND we will be 80-90 during the day and upper sixties at night."
You want to reduce the dgree of temp swings as much as possible - if you can keep the temp consistent at the lower end, go for it
Pilsner/Armarillo great for saisons.
Do the SMASH with WY 3711. SG ~1.052, mash at 150F for 60min, ferment starting at
64F and let free rise to the Low 70's and hold until finished.