I did a SMaSH saison with Maris Otter and Citra. I fermented it out with 3711 and Brett B. (5112), both pitched at the beginning at ~66 F and leaving it at 68-70 F for 5 weeks. It got down to about 1.003 (after ~ 5days; starting was 1.054), and was about 7% ABV. I bottled it at 5 weeks, and it was a kick to the gut after 2-3 months, at least for me. At ~ 5 months, I entered it in a local competition and the fricking thing won the saison category. It's very dry, and slightly tart now. It's not really my favorite beer, but I guess I have to brew it again. I mashed 5.44 kg of maris otter at 148, did a first wort hop with 1 oz citra (90 min boil), then added 1 oz portions of citra at 10, 5, and 0 min.
When I brew this again, I will probably do a dry-hop near the end of the primary, and I might mix in some amarillo. I'm also wondering about when to add the Brett B. I might add it 12-24 h after pitching the saison yeast, but that could totally change the character of the beer (I might like it better, but beer judges may not, lol). Anyway, it was easy and fun to brew. I wish I had a few more bottles left, because it got to be pretty good after 3-4 months in the bottle. Conditioning was really slow, though. I was terrified of bottle bombs, and added enough sugar to each bottle for maybe 1.3 volumes. It wasn't enough, at least for the first 2-3 months in the bottle. I re-opened about half the bottles and added a gram of sugar (~1 vol) to each and re-sealed them. They were good in a couple weeks. The others actually turned out ok after 4 months in the bottle. I guess the Brett kept chewing stuff up.