Saisons don't need to age that
long..you will have it ready in time for the august heat.
I just brewed an all grain clone of "Saison Dupont" today, I'm going to leave it in primary for a month and bottle, so it should be ready by late july early august.
That PDF didn't have the recipe in it, so I couldn't look at what you planned on brewing...but it's pretty straight forward.
A couple things...There are no dry saison yeasts, so you will have to go with whitelabs or wyyeast, so you need to make a huge starter or use a couple tubes of yeast.....I couldn't get the yeast ahead of time to make a starter, though I did harvest the yeast from a bottle of it over night, and threw that in with a fresh tube I got today from the lhbs as well as a half off outdated tube from the "old yeast" bin in the back of the lhbs fridge.....that should be plenty.
If you are mail ordering your ingredients, make sure you spring for the extra few bucks for the ice pack with the yeasts...AND make a huge starter ahead of time, anyway. Since the temps are high now and you don't know how long the yeast will travel, you will NEED to make a huge starter to reproduce the yeast that survived the long trip.
You do NOT want temp control for this brew....so find a warm place in your home for the fermenter..part of the saison's "magic" comes from the funkiness imparted from the warm fermentation temps.
If you can lay your hands on the May/june 08 edition of zymurgy magazing, it has a great article and a ton of all grain AND extract Saison recipes, plus a lot of tips on brewing them.
Zymurgy Magazine - May/June 2008 - Homebrewing Beer Resource for Beer Enthusiast
When I go to bottle the beer, I plan on brewing another saison on top of the yeast cake, and will probably brew one of the recipes in there....the saison du pont is a very straightforward recipe, the only addition was some orange peel, the rest of the flavor comes from the yeast...so the next one I might do one with some of the spices uses in them.
Another thing you need to plan ahead for is that saisons are usually extremely carbed 3-3.5 volume of co2 ...much more than a traditional beer..many of them are bottled in champaigne bottles...so you will need to think about what you will be bottling in...If you plan to use regular beer bottles, sort through them for the thickest ones possible (some of them from the lhbs are mighty thin...I wouldn't trust them) You will need really thick bottles.
You have a month to think ahead...you could order some champagne style "splits" or get some champagne bottles (check at wedding reception places and bars/restaurants to see if they will save them for you.
If you go for champagne and split type bottles...some can take regular crown caps and be capped with your wing capper...but some will not, so you will need to get some plastic or cork "champagne" tops and wire cages...the guy at my lhbs recommended just the plastic types and the simple wire cages. You will need a rubber mallet to seat the plastic corks.
Oh a couple more tips I picked up over the last couple days....use beet instead of cane sugar for and sugar additions it calls for....evidently that is the more common sugar used in most saisons (don't know if it's true or not, but the guy at my lhbs evidently brews a lot of them.
And evidently one of the brewing network shows (the Jamil Show perhaps) did a recent show on saisons, and they suggest that YOU NOT ADD the sugar addition to your boil (no matter what the recipe says) but add it after a few days when the primary fermentation phase starts to wind down (when the krauzen begins to fall)...the theory I guess is that after the complex sugars from the grain are chewed through, they yeasties will really dig into the simple white sugar...and it will drive the beer closer to it's final gravity, and give it the somewhat dry champagne like quality that saisons tend to be known for...
(and don't be surprised by adding the sugar later, if you get another krauzen and vigorous fermentation...I did a Belgian Strong that had 3 sugar additions, one in the boil and two later on, so I was blessed with 3 krausens to watch.)
Hope this helps!!! Have fun with this style....
I'm looking forward to mine in a few weeks.