no idea what I'm talking about most likely, but I've had a few and think I make sense
I'm currently drinking my well-oaked DBA not-quite-a clone and I've listened to the episode recently severaly times. 1.4 oz American oak on day 2 of fermentation and allowed to sit 2 weeks delivers a noticeably oaky character.
Extrapolating, "lightly oaked" could mean less oak, less time, milder oak, or some combination of the three. Given that ..... you could add oak and taste it every few days until it's right.
I kinda like the idea of over-oaking a portion and blending it back, then you can calculate what you would need to aok it directly the next time.
Probably the most important thing is taste it taste it taste it and pull the oak when it's right