The influence of steeping degree, germination time, germination temperature, and kilning temperature on adenine, adenosine, cytidine, cytosine, guanine, guanosine, hypoxanthine, inosine + thymine, thymidine + uracil, and uridine of malt was investigated. A column chromatographic method was used. The variation of the technological conditions leads to individual effects in increasing or decreasing the nucleobases and nucleosides. Most of the nucleic acid derivatives vary strongly in pale lager malt, dark lager malt, and wheat malt. The biometric evaluation by means of stepwise multiple regression analysis shows that close relationships exist between malt protein, extract yield,α-amylase, diastatic power, wort viscosity, malt hardness, and protein modification on one hand and the individual nucleobases and nucleosides on the other hand. Because the nucleic acid derivatives represent about 8 to 9% of the nitrogenous compounds of malt, it would be worthwhile to study in more detail the pattern of these components at mashing and during fermentation.