There's no reason to boil it for 30 minutes before adding the hops.
Most recipes are written like this:'
0.5lb crystal 20L
0.5lb aromatic malt
0.5lb carapils
7.5lb Muntons LME
2/3 oz centennial pellets 60 minutes
1.25 oz cent 20 minutes
1.25 oz cent 5 minutes
1 oz centennial whole hops dryhop
1 tsp. irish moss 15 minutes
Wyeast 1056 (American Ale)
which is what your directions say, except that it's confusing the way it's written.
You mash the grains in water (1.25-1.5 quarts of water per pound of grain), in water thats about 150-160 degrees for about 45 minutes. Then you remove the grains, pouring 170 degree water over them to rinse, then bring it up to a boil and add your extract.
When I do my hopping, I set my timer for 60 minutes. At the time remaining, I add the hops as indicated. So, your 15 minute hops are added when there is 15 minutes left on the timer for example. It's the same procedure, but much less confusing!