Well I finally brewed this today, I used the grain bill from the original recipe and collected 10 gallons of wort.
Then I split it in two hopping the first half with Cluster and Mosaic and using US-05. I put this in my basement which has a constant temperature of about 65 to 66, which should be fine for this yeast.
The other half I added 1/2# honey hopped with Taurus for bittering and Amarillo and French Strisselspalt for flavour/aroma and Belle Saison yeast. I put this in my temp controlled chamber at 73 and will ramp it up to 82 over the next few day.
First time I have done a split batch and modified a tried and tested recipe so much. Can't wait to see how different the Saison turns out compared to the IPA.