While searching for some other books at the weekend, I stumbled across a couple of brewing manuals I'd forgotten about. So out came the hand scanner to capture their views on hop additions.
When the contents of the copper have been sufficiently boiled, the fire is drawn or the steam is shut off, and the hops and wort turned out into the hop back. After standing for a few minutes to allow the hops to settle on the false bottom, the taps of the hop back are opened, and the wort flows, or is pumped to the cooler.
The invert sugar is generally added to the copper shortly before turning out."
"The Brewing Industry" by Julian L. Baker, 1905, pages 134-135.
Baker is another single addition man. Though he's a proponent of waiting until the wort is boiling before adding the hops. And he does acknowledge the occasional use of an aroma addition just before the end of the boil.
We're now going to jump forward about half a century:
Make up the copper within four hours from first setting taps. It is imperative to fix the worts constituents by heat as soon as practicable in order to prevent undesirable changes in the underback or copper before boiling.
There is quite an art in stoking the furnace in order to maintain the continuous boil so indispensable for cooking worts. Stoke frequently with small quantities of fuel, always leaving one side red, or blazing: never crowd the fire with black coal."
"Practical Brewing"by W.H. Nithsdale and A.J. Mantonn 1947, pages 59-60.
The authors suggest a similar hopping regime to Baker: most at the start of the boil and a second addition half an hour before the end. And they also recommend returning the first copper hops to the second copper. It seems this was a popular practice. If these manuals are to be believed.
There's still lots more to come. Especially if I really start digging around in the more negelcted corners of my book piles.