The aim of this research was to determine the influence of malting procedure on malt quality indicators, considering that applied procedure should suit recommended properties of diastatic malt. The influence of malting procedure on soluble N share in malt, total N and soluble N ratio (Kolbach index), Hartong number, extract, fine/coarse difference, colour, boiled wort colour, pH, viscosity and filterability of wort, β-glucane share, α-amylase activity and total diastatic power was tested. Malted sample was domestic wheat variety Žitarka (2009), classified as B qualitative group (almost every domestic variety belongs to that group). This group is characterised by higher share of total N in grain. Five malting procedures have been conducted: (A) standard procedure – control; (B) restrictive procedure with uniform temperature decrease during germination till the end of the process; (C) moderately restrictive procedure with decrease in germination temperature on the second and third day, and constant germination temperature till the end of the process; (D) procedure with sudden germination temperature decrease after the first day, and constant temperature till the end of the process; (E) procedure with sudden temperature decrease after the first day and sudden temperature increase on the last day of germination. Based on obtained results, and their comparison to results in scientific and technical literature, the efficacy of certain micromalting procedure was evaluated, considering recommended properties of diastatic malt. Results show that moderately restrictive malting procedure (B) gave the best results for diastatic power and α-amylase activity in dry malt.