Oldgott recipe from U Medvidku in Prague

Hello there:

I was graciously given the recipe from one of my favorite beers in the world from the head brewer at U Medvidku in Prague. However, I'm hoping someone here can tell me the difference between hop pellets and pressed hops are, and suitable replacements. Here it is:

Oldgott (for 250 liters)
45 kg of pilsner malt
2 kg of bevaria malt
5 kg karamel malt.
Hop pelets 1 kg and 500 g pressed hop.
For bottom fermentation I use pilsner yeast.
Fermentation 10 °C ten dayes ,second ferm. 3 °C five weeks.

They use open oak barrels for fermentation, I plan to use oak chips but have never done this before - suggestions on how (quantity, primary, secondary, sanitization, etc.)

Thanks in advance!

 

Do you know what hops and when they are added to the boil? It will be hard to clone otherwise.

I guess they use Saaz hops but I don't have a clue since I've only tasted Blackgott so far.

 

I am assuming Saaz as well, but my requests for additional information have not been returned