The use of new separation techniques in breweries, such as mash filters and centrifugation, has diminished the need for barley hull, which is essential in the lautering process. Logically then, advantages of hullless barley, such as increased extract, lower freight costs, and reduced polyphenols, can now be realized. However, initial malting trials produced hulless malt with poor friability, possibly due to undermodification or case hardening. To clarify the effect of hull absence on overall malt quality, a hulless variety, a dehusked covered barley, and a covered barley were malted under several malting regimes. Short and long cycles of steep and germination, normal kilning, and freeze drying were investigated. After malting, the samples were analyzed according to standard ASBC methods. Malt analysis results indicated that hulless CDC Dawn malt produced higher extract but lower friability compared to Harrington. Friability levels in dehusked Harrington were somewhat better than CDC Dawn results, but did not reach levels of covered Harrington. Extract levels in dehusked Harrington were higher than CDC Dawn, but enzyme levels were lower and protein was overmodified. The importance of drying method was indicated by differences in malt quality among freeze dried and kilned malts. We concluded that a high quality malt can be produced from hulless barley, when appropriate malting conditions are employed.