Oldgott recipe from U Medvidku in Prague

[ricman525]

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!

 

[Infinite222]

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.

 

[ricman525]

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