Apt too hot saison

I live in a small one bedroom apartment with my fiancée and cat, and it's summer time in the warm Ohio valley. I don't really have access to refrigeration or central A/C, so as far as I can tell, I'm stuck brewing saisons until the weather starts to mild. Here's my first recipe, inspired by Mosher's Saisoon Buffoon (sorta). I formulated it with BeerAlchemy for my currently limited boiling setup.

Please provide feedback!

Athens Late Start Saison

Selected Style and BJCP Guidelines
16C-Belgian And French Ale-Saison

Minimum OG: 1.048 SG Maximum OG: 1.065 SG
Minimum FG: 1.002 SG Maximum FG: 1.012 SG
Minimum IBU: 20 IBU Maximum IBU: 35 IBU
Minimum Color: 5.0 SRM Maximum Color: 14.0 SRM


Recipe Overview
Wort Volume Before Boil: 2.50 US gals Wort Volume After Boil: 2.25 US gals
Volume Transferred: 2.20 US gals Water Added To Fermenter: 3.00 US gals
Volume At Pitching: 5.20 US gals Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.013 SG Expected OG: 1.051 SG
Expected FG: 1.008 SG Apparent Attenuation: 84.3 %
Expected ABV: 5.7 % Expected ABW: 4.5 %
Expected IBU (using Tinseth): 25.2 IBU Expected Color (using Morey): 7.5 SRM
BU:GU ratio: 0.50 Approx Color:
Mash Efficiency: 65.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 78 degF


Fermentables
Ingredient Amount % MCU When
US White Wheat Malt 1.00 lb 14.8 % 0.5 In Mash/Steeped
UK Munich Malt 0.25 lb 3.7 % 0.3 In Mash/Steeped
Extract - Light Dried Malt Extract 5.00 lb 74.1 % 2.8 Start Of Boil
Sugar - Candi Sugar Amber 0.50 lb 7.4 % 7.1 Start Of Boil


Hops
Variety Alpha Amount IBU Form When
Czech Saaz 3.0 % 3.00 oz 18.1 Bagged Pellet Hops 60 Min From End
UK Golding 5.5 % 0.50 oz 4.8 Bagged Pellet Hops 40 Min From End
Czech Saaz 3.0 % 0.50 oz 2.3 Bagged Pellet Hops 30 Min From End
UK Golding 5.5 % 1.00 oz 0.0 Bagged Pellet Hops At turn off


Yeast
White Labs WLP566-Belgian Saison II (2 packs w/ starter)

Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name: Steeping

You probably could get away with one pack if you are using a starter. Just make a good sized one. Half gallon or so.

I'm limited to a 1000 mL flask in making starters, should I just go for getting the yeast as fresh as possible and then making a multiple-day starter? My gravity is pretty average. The only reason I indicated 2 packs is because BeerAlchemy doesn't have a starter option

Multiple day starter, as in let it sit for a few days? That is what I do with my liquid yeast. You could always use a glass jar from pasta sauce or something like that too. Just clean it out well and sanitize. Put a piece of foil on the top to release pressure and keep the bad stuff out. Let it sit for 3 days and then you should be good to go. There is a big debate about how big a starter to make. But I think 1/2 gallon for three days should give you some good yeast at the bottom.

I might give this a try. I've been fighting with the temperature in our place during my ferment periods (we have AC but I don't like to run it constantly). My last three batches (two weisses and a belgian) were all based on using yeast that's a little more tolerant of higher temps. I'm not a huge fan of some Saisons, but I think I might like this one.