Doppelbier, Erntebier, Hamburger Bier and Broyhan

I’ve a whole clutch of top-fermenters for you. Which don’t seem to have a great deal in common, other than being brewed with top-fermenting yeast. And all coming from the north of Germany.

Starting off with something that, for once, isn’t watery:

“DOPPEL- or ERNTEBIER.
Has an OG of 11-13% balling.

The fermentation takes place at 7-11ºR. [8.75º - 13.75º C.] and lagering at 5-6° R. [6.25º - 7.5º C.] in large lagering barrels: it is bunged and filled with sediment into transport barrels. The mashing process is as described above.

Kalina Malzbier, showed in analysis: FG 1019.1; Turning v. 22 23; Alcohol 4.99%; apparent extract. 4.77; real extract 7.11; OG 16.12%, Balling; real attenuation 56%; apparent attenuation 62.7%. The mashing process is as for Süssbier.”
"Die Fabrikation obergäriger Biere in Praxis und Theorie" by Braumeister Grenell, 1907, page 65. (My translation.)

Erntebier means Harvest Beer. In the UK, that usually meant a beer that was lighter and less alcoholic than standard beer. That doesn’t seem to be the case here. I’m pretty sure the alcohol is given in ABV, making this a mighty 6.25% ABV. That’s hugely strong for a German top-fermenting beer.

Here’s a confusing one. I always though the local Hamburg style was a sort of pale Weissbier:

“HAMBURGER BEER.
It is this a beer with an OG of 7-11% Balling, dark and sweet, and is brewed mostly in North German cities, especially port towns.

Tun fermentation at 12-14º R. [15º - 17.5º C.]

Lagering takes place in 12-20 hl. Barrels and usually takes 14 days.

Clarification takes place by the use of wood chips; after drawing off there is also an addition of Kräusen.”
"Die Fabrikation obergäriger Biere in Praxis und Theorie" by Braumeister Grenell, 1907, page 65. (My translation.)

So dark and sweet and probably 2.5-3.5% ABV. Interesting that it was lagered on wood chips, which I’ve always thought of as a Lager-brewing method. The Lagering time is quite short, but the gravity is quite low.

Sadly, the description of Broyhan is rather brief:

“Hannoversch Broyhan,
also called Breyhan, Broihan. It is supposed to have been named after a Braumeister Broyhan from Stöcken near Hanover, and, in first brewed in 1526, it was said to be a failed attempt to make Hamburger Beer. Hannoversch Broyhan is brewed with the addition of 20% wheat malt, is sweet, spiced and lightly hopped.”
"Die Fabrikation obergäriger Biere in Praxis und Theorie" by Braumeister Grenell, 1907, page 65. (My translation.)

It also contradicts, in terms of the colour, everything I’ve ever read about Broyhan. Everyone else describes Broyhan as a Weissbier,  i.e. brewed from pale, air-dried malt. Had the colour changed over time?