[The Beerery]

To be clear, I didn't oxidize anything. I used the weyermann malt wheel to find caras with the flavors I wanted and then blended them into the beer recipe. Mimicking the good oxidation flavors, while not actually oxidizing the beer and getting the undesirables as well.

Understood.  It had sounded like you made some sort of tincture/extract that was added later.

Oh, no. My fault for not being clear.

[erockrph]

I agree that the aged character is oxidation. I recently tapped a Dopplebock that was brewed using low oxygen methods it has sat for a good 6-8 months in the spunded keg, upon looking at the DO reading it was 0.00, so no oxidation had taken place. However knowing this I made my own oxidation flavors with malts. I blended a range of cara's( I think it was like 5 separate caras) using the weyermann flavor wheel( great resource) to achieve the aged flavors I wanted. It turned out freekishly well. All of the beautiful dark fruit, raisins, etc with none of the soy sauce, kibble, and sherry. So thats an option as well.

Interesting that you mention a kegged beer. I brewed a very big barleywine a few years back, and left it in a purged keg for an extended secondary. I doubt that I started with zero DO, but I'm pretty sure that long term oxygen exposure was significantly lower than in a bottle with a crown cap. After about a year and a half in the keg, the barleywine still tasted a lot younger than I would have expected. I bottled at that point, and it wasn't until about another year or so in bottles that it has finally started to pick up the sherry character that I was looking for.

[The Beerery]

I agree that the aged character is oxidation. I recently tapped a Dopplebock that was brewed using low oxygen methods it has sat for a good 6-8 months in the spunded keg, upon looking at the DO reading it was 0.00, so no oxidation had taken place. However knowing this I made my own oxidation flavors with malts. I blended a range of cara's( I think it was like 5 separate caras) using the weyermann flavor wheel( great resource) to achieve the aged flavors I wanted. It turned out freekishly well. All of the beautiful dark fruit, raisins, etc with none of the soy sauce, kibble, and sherry. So thats an option as well.

Interesting that you mention a kegged beer. I brewed a very big barleywine a few years back, and left it in a purged keg for an extended secondary. I doubt that I started with zero DO, but I'm pretty sure that long term oxygen exposure was significantly lower than in a bottle with a crown cap. After about a year and a half in the keg, the barleywine still tasted a lot younger than I would have expected. I bottled at that point, and it wasn't until about another year or so in bottles that it has finally started to pick up the sherry character that I was looking for.

Yea for sure.. You are looking at like what 1ppb oxygen ingress via the cap per day. Depending on the amount of DO pick up at kegging and bottling probably ~100ppb if not racking with extract remaining. Its all about timing at that point.

[JJeffers09]

What would be appropriate in a pale weizenbock? 1 month secondary followed by long term bottle storage?

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[The Beerery]

What would be appropriate in a pale weizenbock? 1 month secondary followed by long term bottle storage?

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Depends what exactly you are going for. Commercial fresh examples have no "aged" flavors, and commercial old examples have stale honey.