The most accurate one is from Zymurgy from July 2010 (pasted below). it says to dry hop for 12 days total, and in the last 5 days add the second addition. it doesn't say to take out the first hop addition. I wouldn't even if it did as I don't want to risk infection, or the hassle really. Plus removing it means you would have to do hop additions in a hop bag, which i usually dont do for dry hopping. I think just adding them in loose and cold crashing gets more utilization, but that's just me.
Its all relative really, but if you want to get as close to the original as possible, i'd do 12.
Pliny the Elder
Russian River Brewing Co., Santa Rosa, Calif.
Recipe provided by Vinnie Cilurzo
for 6. 0 gallons [Net: 5 gallons after hop Loss]
13.25 Lb (6.01 kg) Two-Row pale malt
0.6 Lb (272 g) Crystal 45 malt
0.6 Lb (272 g) Carapils (Dextrin) Malt
0.75 Lb (340 g) Dextrose (corn) sugar
3.50 oz (99 g) Columbus* 13.90% A.A. 90 min.
0.75 oz (21 g)Columbus* 13.90% A.A. 45 min.
1.00 oz (28 gl Simcoe 12.30% A.A. 30 min.
1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
1.00 oz (28 g) Columbus* 13.90% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days totall
0.25 oz (7 g) Columbus* 13.90% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop)
*Tomahawk/Zeus can be substituted for Columbus
White Labs WLP001 California Ale Yeast or Wyeast 1056 American Ale Yeast
Original Gravity: 1.072
Final Gravity: 1. 011
Extract Efficiency: 75 percent
!BUs: 90-95 (actual/not calculated)
ABV: 8.2%
SRM: 7
Directions
Mash grains at 151-152. F (66 -67" Cl for an hour or until starch conversion is complete. Mash out at 170 F and sparge. Collect 8 gallons of runoff, stir in dextrose. and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil. chill ort to 67 F and transfer to fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67 F until fermentation activity subsides. Then rack to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days. then add the second set. Age five more days then bottle or keg the beer.