2 Step Dry Hopping

I'm brewing a heady topper clone and it calls for 5.5 oz of dry hops split in half and added at two different times. One in the primary, and one in the secondary a week later.

Why wouldn't I just add them all in at once? What's the science behind this that makes the extra work worth it, since I'm lazy and don't usually secondary?

Thanks.

 

Theres some talk and double dry hopping here. My next big IPA I'm going to dry hop during active ferment and then at cold crash.

https://byo.com/stories/issue/item/3187-advanced-dry-hopping-techniques

 

The Pliny the Younger recipe has 4 dry hop additions, each one week apart and you have to remove the previous hops each time. I use a SS mesh cylinder in my keg, makes it real easy.

 

Yes, if you keg your beer, try that last addition in the keg.