I made an ordinary bitter that was done fermenting within 4 days then bottled. IIRC within a week, or so, after bottling it was ready to drink.
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It's ready when it's ready.
So much this^^^^^. No set schedule past not even looking at the beer for at least a week.
+1. It varies. Don't judge it using a calendar. Look at it and taste it.
It's like when someone asks about cooking. How long do I cook it? Until it's done. Sounds trite, but it's the right answer. There are so many variables involved, that there just isn't a good time-based answer. Learn to recognize the signs, and use those.
There is a lot to be said for the Munich profile.
You want to scale the hops also. Try and keep the BU:GU (Bittering Units to Gravity Units ratio) roughly the same.