Flanders Red - My First REALLY Sour Beer

I brewed four gallons of the New Belgium - La Folie clone last night.  This is a Flanders Red Ale that needs around a year to age on the yeast cake and another year in the bottle.  Yep, I'm in it for the long haul with this one.  The picture above is the krausen after about 24 hours.  The recipe (slightly modified from the BYO recipe) and mash-in-a-bag steps are below.

La Folie Clone - 4 Gallons
OG - 1.062
IBU - 20
SRM - 17
ABV - 6.0%

7.8lbs of 2-row malted barley
1lbs of munich malt (20L)
1lbs of crystal malt (80L)
0.5lbs of flaked wheat
0.3oz of summit hops at 60min
Wyeast 3763 - Roeselare Blend

Brew Day:
1) Mash in at 1.25qt/lb of water at 152F for 60min.
2) Squeeze grain bag and transfer bag to sparge bucket.
3) Add 2.25 gallons of sparge water to achieve ~150F for 30min.
4) Squeeze bag, transfer wort to boil bot and boil for 60min.
5) Cool, aerate wort, and transer to glass carboy for 12 months

Next Year:
1) One month before bottling, add 0.5oz oak cubes that have been boiled and soaked in some red wine.
2) Add champagne yeast (qty?) and priming sugar to bottling bucket before racking.
3) Bottle and age for an additional 12 months.

Two Years:
1) Open the first bottle of SOUR punch you in the face beer.