Place pumpkin halves lower aspect down in a big roasting pan with the chopped parsnips nestled within the hollows the place the pumpkin innards had been. Add about 1/4″ (6 mm) water to the roasting pan. Bake at 300°F (150°C) for about one hour. Take away from oven and let cool to room temperature. Scrape pulp from pumpkin rind, mash parsnip items, and put aside.
Warmth strike water to realize a mash relaxation temperature of 152°F (67°C) and add to mash tun. Add pumpkin, parsnips, and rice hulls. Stir effectively. Mash in grains. Relaxation at 152°F (67°C) for 90 minutes.
Whereas the mash rests, evenly toast the walnuts at 325°F (163°C) for about 12 minutes. Let nuts come to room temperature and crush in a paper bag (this can assist take away a number of the oils). Put aside.
Lauter and sparge to gather 6.5 gal. (24.6 L) of wort. Boil 90 minutes, including hops, walnuts, and Whirlfloc as indicated above. Chill to desired fermentation temperature, pitch yeast, and ferment till particular gravity stabilizes at or close to 1.009 (2.3°P). Bottle or keg.
