Sour dark ale

[1fast636]

Alright planing my brews for a partigyle brew day, I'm brewing the award winning RIS from here as my
1st runnings and was thinking about a sour dark ale for the second runnings. Being that I never had a sour beer before because I can't find any around here figured I would just brew one. So any help direction or tip to brew a great second runnings sour dark ale would be great

Grain bill:

17.00 lb Pale Malt (2 Row) UK Grain 81.93 %

1.50 lb Roasted Barley Grain 7.23 %

1.00 lb Special B Malt Grain 4.82 %

0.75 lb Chocolate Malt Grain 3.61 %

0.50 lb Cara-Pils/Dextrine Grain 2.41 %

 

[Aonghus]

I have not brewed a sour yet myself; I do recall reading that you use some other bugs to get that sour taste, lactic acid bacteria and sometimes from Brettanomyces. I will be interested in reading your eventual results.
By the way, I like the idea of making two different beers from the same grain bill.

Cheers

 

[Aonghus]

It looks like White Labs has a sour blend: WLP655 Belgian sour blend.
Perhaps someone on the forum has used this particular product before and has some additional information...

 

[terrapinj]

there's a good thread on a tart of darkness clone in the Sour/Wild subforum - same style as what you're going for