To resurrect a stalled fermentation, he would have to make a fairly large active starter and pitch that at high krausen and raise the temps to at least 74F, possibly higher.
On the Saison spectrum, WY3711 or Belle Saison (dry, needs rehydration and a starter) contain Sacch. Cerevisiae var. Diastaticus, a tenacious attenuator to which maltotriose forms little challenge, although dextrins remain Brett and Amylase territory. Still, getting a beer resurrected takes a large active pitch and then patience.
Mash temps at 160F surely create havoc with fermentability. I do Milds in that range, but no good for most beers, especially Lagers.
I never thought of 802 being a Saaz yeast, but now you said it...