I wish you the best of luck with trying to malt barley at home. This is something that I personally would not attempt to do because, 1) it is very labor intensive and 2) because you may not be able to achieve repeatable results. But if you are curious as to how malt is produced, have at it.Just my .02
I bought a few pounds of raw barley and tried my hand at malting it last year. It was an interesting experience, but not one that I really want to repeat. My kitchen oven was not up to the task at all: it turns off if the door is closed so I had to tape over the switch. Even then it would not go low enough in temperature so I ended up with something like Munich when I was aiming for pale ale malt. The hardest part, though, was separating the rootlets once the germination was complete. I never found an easy way to do that without taking a lot of time and making a mess. I recommend trying small batches of a pound or so before trying 40 lbs.https://byo.com/article/home-malting/Here are the instructions I followed for my first, very small, batch:https://drive.google.com/file/d/15_wEky3cw4REdVfFzFsBR3dQooWGMUrQ/view?usp=sharing
I can certainly appreciate the impetus to malt at home. But when I need medical care, I turn to an expert, i.e. my doctor. I don't try to do it at home. When I need malted barley, I also turn to an expert, i.e. a maltster.