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: Spiced ale
Planned: Butternut squash & gala apple harvest ale; brown ale or porter; barley wine
In the fridge: Dogfish 60 minute; Imperial Stout