Malting of rye and use of rye malts presents several challenges to maltsters and brewers, like the lack of a hull and dense packing in steep. While, empirical evidence shows that rye genotypes differ in malting and brewing performance and flavor, there is little published information on the malting of rye or the malt quality attributes of rye genotypes. The objective was to evaluate laboratory micro-malting conditions that could be used in quality screening. Parameters included germination time, moisture and kernel size. Wort arabinoxylan and phenolic acid content were determined in addition to standard malt quality parameters. In general, high extract and lower viscosity were achieved by malting for at least 4 days at 45-48% moisture. However, some commercial maltsters indicated the difficulty of handling of germinating rye at high moisture levels. As such, 5 days of germination at 45% moisture is recommend for future evaluation of rye cultivars.