"How To Brew", a book by Palmer, has a short section on home malting.
I've done it a couple times... my wheat attempt got infected, my barley turned out ok.
In general, you need to soak the grain and let it absorb some water... drain the water in order to prevent it from "drowning" ... keep it moist until it starts to germinate and then dry it and roast it.
Roast temp/duration depends on the type of malt you want.
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