I have similar situation (but right now I have ~20 kg of oats, there are other stuffs around too, I just happened to take oats), so I’m trying to build some decent malting equipment. Unfortunately, doing it outdoors in winter is sad enterprise, but I’m totally just giving it a try when I can! (Doing it indoors would be either stinky or loud, and I already have too many microbiological stuff going in same space) I do not believe I’ll lose much except for conversion rate and sugar content, but might discover some new flavor tones. When I’m done, I’ll be posting here and trying to share the product.

So I urge you to do the same!

There is no reason to expect that something will not ferment well just because it was not purebred for brewing. Even random yeasts mostly yield good results. Well, yeast is much more definitive in final profile and you CAN screw up by using some really stinky or low fermenting yeast. Grain, on the other hand, is just yeast food and grain flavour mostly (yes, there are other things to fine tune, but first order approximations is what we should care about in experimentation). Does it smell and taste good? Then go for it!