SAH mentioned some interest in a watermelon funk recipe. Here is one my buddy RJ brewed last summer before the 21A version even was released or talked about. He's now wishing he trademarked the name.
10 Gallons final yield in fermentors
25 lbs Fruit - Watermelon (add at 15 minute boil)
43% (6 lbs) Pale Malt (2 Row) US (2.0 SRM)
43% (6 lb)Wheat Malt, Light (Hoepfner) (2.0 SRM)
7% (1 lb) Munich (DURST MALZ) (17.0 SRM)
7% (1 lb) Wheat, Flaked (1.6 SRM)
1.00 oz Fuggles [6.90 %] (60 min)
0.50 oz Fuggles [6.90 %] (15 min)
1.5 oz Hallertauer [4.50 %] (5 min)
0.5 oz Goldings, East Kent [4.00 %] (15 min)
mash temp 150F
I think he made a split batch and 1/2 was left unfunked and the other 1/2 was primaried with a mix of bugs that we had collected and raised from the usual commercial sours like Cantillon, RRBC, etc (funk was left to do its thing for about 6 months).
cheers and let us know how it goes.