Originally Posted by pivot676
well its an ESB so i would have thought it should be boiled for longer then that
No actually not, just the opposite.
Bitters are low grav/low ibu beers ("bitter" as a name is a misnomer, most of them are very balanced or even more malty than hoppy imho) so it makes perfect sense that an extract bitter would have a shorter boil time; you don't NEED the extreme bitterness that a 60 minute boil would do...You don't have to worry about a huge isomerization of the alpha acids.
I'm noticing that a lot of low Ibu extract recipes are going for the shortest boil possible these days, just enough to extract any alpha acids from hops and to steraliize the wort. I'm thinhking this may be another brewing culture shift...which may be a great thing for lighter beers, a shorter boil means less carmaliziation of the extract and may make for lower srm extract beers.
So I would stick with the recipe in this instance....if it were an IPA, I would have a different take on things.
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