It may be that the recipe is assuming you are carbonating naturally, rather than force carbonating. Also, these are relatively complex recipes, with lots of hop additions. I think a little aging would be desirable to allow those to mellow and mature. the style also calls for a moderately high alcohol level. My personal experience is that higher alcohol beers need a little extra time to reach their peak.
Brody's Brew House
Primary: Scottish Strong Ale
Seconary: Don't use one, generally
Kegged: Sweet Potato Saison
In the fridge: Czechvar, New Belgium sampler
Planned: Either a Porter or an AIPA. Possibly a RIS.
"For a quart of ale is a dish for a king." - Shakespeare