That much? That's a starter thats more than a gallon (3.7L = 1 Gallon). That seems extreme (1/4 of the batch!?)
hence why we chill and decant spent wort before pitching.
The Engineer in me has to point out that 1 gallon = 3.79 liters, so use 3.8l/gallon. You often see recipes stated as 19 liters or 5 gallons, so the 3.8 works better for quick calculations.
If your yeast is healthy, the correct amount is pitched, and you give them plenty of O2 in the wort before they are pitched, you fermentation should be just about done in 5 to 6 days. I used to say 2 weeks for a lager, but not anymore. Keep an eye on the gravity and start the D-rest while you have a few degrees plato to go.