Filterability is one of the most important quality traits of malt. It is of great practical significance to resolve the problem of filterability defects of Chinese malt. The present study compared that proteomes of Scope and Dan’er malts that with distinct filterability. It was found that arabinoxylanarabinofuranohydrolase and feruloyl esterase involved in the degradation of arabinoxylan were the most different enzymes. In addition, the components analysis of WEAX from Scope and Dan’er malt revealed that WEAX from Dan’er malt contained more ferulic acid. Therefore, we proposed that lack or short of feruloyl esterase in Dan’er malt contributed majorly to its filterability defect. By adding purified recombinant feruloyl esterase in the mashing process using Dan’er malt, the filtration rate of wort was significantly raised, accompanied by the decreased turbidity and viscosity of wort. The feruloyl esterase could remove the ferulic acid in the chain of arabinoxylan effectively and therefore inhibit the formation of ferulic acid dipolymer, which lead to decreased content of poly-arabinoxylan.