Fermentability determines the quantity of alcohol that can be produced from a given quantity of malt, which determines the value of the malt for a brewery. Barley malt, in addition to supplying fermentable sugars, must provide a source of assimilable nitrogen for yeast. During malting and mashing, proteases partially degrade barley storage proteins into amino acids and peptides that are critical for brewing quality beer. The purpose of this work is to understand relationships between amino acid profiles, wort quality and fermentability under contrasting malting schedules. Ten barley varieties from Uruguay and Canada were micromalted under four different schedules: standard, addition of gibberellic acid, longer kilning program, and higher germination temperature. Malt quality analyses were performed for all the samples, including apparent attenuation limit as a measurement of malt fermentability. Wort amino acid profiles were measured using ultra performance liquid chromatography, based on pre-column derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate. Statistical analysis showed that malting schedules significantly affect malt quality, especially fermentability. As well individual amino acids were found to behave differently with significantly differences among malts made under the varying malting conditions. Significant correlations between some amino acids and fermentability levels were observed. Relationships of endoprotease levels with the observations continue to be investigated.