I think what the OP is asking for is instructions on how to actually brew it. A recipe is just a recipe, I don't know if the OP knows where to start beyond that. I will give the framework, and because I always do, I will miss things...so feel free to fill in the blanks or give alternative advice if it benefits the OP.
Jaded-one, I think you're on the right track with thinking a saison would be ideal to brew with your situation. So, here is a recipe:
https://www.homebrewtalk.com/showthread.php?t=254684
Scaled down to 2.75 gallons because it will actually give you 2.5 gallons into the bottle (give or take)
Cottage House Saison
Pilsner Malt (2 Row - German) - 4.25 lbs.
White Wheat Malt - 12 Oz.
CaraMunich Malt - 4 Oz.
Flaked Oats - 4 Oz.
Orange Blossom Honey - 8 Oz.
Other:
1 tsp. - Black Pepper
Hops/Spices:
0.25 oz. Sorachi Ace, 10.50%aa @FWH.
0.25 oz. Fuggle, 4.75%aa @FWH.
0.25 oz. Fuggle, 4.75%aa @30 min.
0.50 oz. Fuggle, 4.75%aa @15 min.
Yeast:
WYeast 3711 PC French Saison
I assume you are doing BIAB method, so that will be the instructions I give.
Bring 4.25 gallons of water to 153 degrees and stir in your malt making sure to avoid dough balls. Your mash temp should settle @ 148 degrees. Stir every 10 minutes or so and check temp to make sure it is staying within
+ 2 degrees.
Do this for 60 mins.
After 60 mins, remove the grain bag from the wort, let it drain/squeeze it if you so desire, and add your first wort hops (FWH) and start your boil. After that, the instructions are pretty clear.
I think this about covers it. Keep in mind, the volumes I gave you are from my system and your mileage may vary depending on how you're set up, but this should be a good jumping off point. Hope it helps.