Barleys at different malting stages from steeping to 5 day germination were investigated for soluble, insoluble, and total arabinoxylans at three different extraction temperatures of 21, 45 and $65^{circ}C$. Slight differences in total arabinoxylan levels in barleys were observed during malting stages. During germination, initially insoluble arabinoxylan could be more soluble, thus the solubilized arabinoxylan tended to increase until 4 day germination. The proportion of soluble arabinoxylan in germinating barleys was increased from ambient temp ($21^{circ}C$) to 45 or $65^{circ}C$. Two barley malt samples were selected at two different stages of germination, well-modified malt germinated for 96 hr and poorly-modified malt for 60 hr, and mashed isothermally at 45, 55, 65, or $75^{circ}C$ for 2 hr. Increasing temperature over 45 to $75^{circ}C$ slightly decreased the amount of arabinoxylan solubilized in wort. Arabinoxylan content of wort from well-modified malt was not significantly different from poorly- modified malt at all mashing temperatures.