Toasted malt

I've heard of people toasting malt in their oven for various recipes.

I don't have a grain mill. I suppose I'll have to toast it, and then crush it by hand? Clearly toasting milled grain's a bad idea..... right?

I don't speak from experience, but I could see you having some issues toasting crushed grain: Since it is no longer attached to the kernel, the husks may heat and toast much more quickly than the kernel, giving you some burnt character. Then again they might not. Maybe a do a small trial batch just to see if no one else has a good answer.

Toasting and crushing by hand is an option. Won't give you a good crush, but should get the job done. Or toast it and go back and ask the LHBS to crush it for you.