Ha, no, that's called malting and was already done with your grain, then it was roasted! If it's whole you''ll want to grind it up a bit, if not then nothing else needs to be done.
You boil the hops in the liquid that came off the grains (called the sweet wort). Watch out, as boil overs are common and very messy (very hard to clean), a handy trick is to keep a spray bottle full of water handy and keep an eye on it, most boil overs happen right when it first starts to roll, then it calms down. Just spray it any time it's foaming up in a scary way, and that will knock it back down (can't remember who here taught me that one, but thanks!). EDIT: so do NOT boil the grains!
How long you boil the hops, what kinds, adding them at different stages of the boil... that's alchemy all of it's own right there!