thoughts on a Black Rye Saison recipe.

so lately i've really been into rye beers and black ipa's and i have been watching this thread on cloning FW's Wookey Jack:
https://www.homebrewtalk.com/f12/firestone-walker-wookey-jack-clone-attempt-333436/
PERFECT, but with this summer heat, and my fermentation fridge stopped working a couple months ago, i need to brew something that can ferment at a bit higher temps... so my last brew was this Rye Saison:
https://www.homebrewtalk.com/f71/how-rye-i-am-rye-saison-2011-1st-place-best-show-hbt-comp-238831/
which i just bottled tonight, and WOW, talk about amazing so far. right up my alley. the rye and the 3711 yeast works real well with each other! so then i started thinking what if i turned this into a black rye saison using the recipe for the Wookey Jack clone and just fermented it with the 3711 saison yeast? i think it should be great? any thoughts or changes i should make to work better with the saison yeast?
plisner malts vs pale malts?
other adjustments for the 3711 having a higher attenuation and most likely lower FG?
any sugar additions as most saisons have?
thinking of adding a bit more rye than this recipe also...

any thoughts or adjustments would be great.
thanks