I brewed one of the recipes this weekend actually, or almost the recipe. I had planned a saison and leafing it through it I found a recipe with a really interesting mash schedule that works if you recirculate the mash. Dough in at 153F and then without heat recirc until the temp drops to 140, then bring it back up to 170 for mash out. He got a saison to finish at 1.002 with wyeast 3711 doing this. It took me roughly 75 minutes for the temp drop and then a half hour to get back up. It's bubbling away right now, so I'm pretty excited.