Brewing Three Saisons

I love Saison! This time around, I brewed three different beers, with two yeasts, using the same wort: Belgian Saison, Black Currant Saison, and an Escarpment Labs "Fruit Bomb" Saison.
Basic recipe:
Weyermann Pilsner malt - 77%
Weyermann Vienna malt - 10%
Rye malt - 8%
Table sugar (in boil) - 5%
Mash at 51.7C/125F for 20 minutes (protein rest); raise to 62.8C/145F for 45 minutes; raise to 67.8C/154f for 45 minutes
Mash out at 75C/168F for 15 minutes
Pacific Gem hops, 42g First Wort Hopping for 20 IBU
Add sugar to kettle prior to boiling
90 minute boil
84g Pacific Gem at flameout
1.047 OG
2L starter (from loop) of Saison yeast (Brewtek and Escarpment or Fruit Bomb Saison blend) per carboy
Add 2.5 lb pasteurized black currants to one carboy when fermentation seems to be slightly slowing
1.006 FG
Ferment at 75F, raising to 80F by end of fermentation.