Let it ferment with a package of Roselare for 3 months before pitching the second package of Roselare. Also pitched some champagne yeast right before bottling to make sure it carbed-up.
I noticed you're out of Chicago, so if you're going to DLD this year, I'd be more than happy to bring you a bottle to try. I had some "learning opportunities" while brewing and fermenting that I feel have influenced the final product, so I'd definitely like to try it again.
tgmartin is correct about the hops...New Belgium uses
citra instead of cascade, but I think either would suffice.
