If you are doing a pale ale or IPA, you could try hop bursting and only do a 20 min boil.
With extract, there really is no reason to do a 60 min boil accept for bittering hop utilization. With enough 20 min hops, you can still achieve the bitterness levels you are looking for while getting better hop flavors/aromas.
I would do something like this:
Amount Item Type % or IBU
7.00 lb Light Dry Extract (8.0 SRM) Dry Extract 93.33 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.67 %
1.00 oz Am/Cen/Sim [10.50 %] (Dry Hop 7 days) Hops -
1.00 oz Am/Cen/Sim [10.50 %] (20 min) Hops 20.5 IBU
1.00 oz Am/Cen/Sim [10.50 %] (15 min) Hops 16.8 IBU
1.00 oz Am/Cen/Sim [10.50 %] (10 min) Hops 12.3 IBU
1.00 oz Am/Cen/Sim [10.50 %] (5 min) Hops 6.7 IBU
1.00 oz Am/Cen/Sim [10.50 %] (0 min) Hops -
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.062 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.13 %
Bitterness: 56.3 IBU
Est Color: 9.6 SRM
Sure, it's only 56.3 IBU, and you can adjust that if you want, but as-is, it will be very hop-forward. I just picked a setup I already had created in BeerSmith, a mix of Amarillo, Centennial, and Simcoe divided and mixed equally in 6 cups (2oz of each). You can pick something you like, and you don't have to mix them. But, I'd start your 20min with something with high AA like Simcoe with 13% and maybe work down to something like Cascade or Crystal.
Also, anyone know why BeerSmith puts dry hops at the top (or how to change it)? It's annoying since the recipe works down from longest boil. I'd like them to be at the bottom under the 0min addition.