Mash Temp: 148 (I like going lower because I like mine to finish a bit drier, but you could adjust for personal preference if you want it slightly sweeter)

-Begin fermentation at 54-56F for 3-4 days
-Begin to ramp the temp up 4-5F every 12 hours until reaching 68-72ish (I usually wait until it seems like fermentation is past high krausen, Usually this is somewhere around day 3 post pitch.)
-Let it rest at the 68-72 range until it's reached full attenuation and any off-flavors are no longer noticeable, not usually more than 3-6 days at this temp.
-Begin cold crashing to 34-36F I usually just cold crash like 5F every 6-12ish hours, really whatever is most convenient. Sometimes i'll just put it in the fridge and let it cold crash fully.)
-Let 'lager' as long as desired. I don't typically leave mine in primary to lager very long. Usually only a day or two, I typically get my kegged within a few days as my schedule allows.
suggested is 2-3 weeks
-At this point there is certainly no reason you can't drink it now without weeks of lagering. The clarity will not be great, but it should taste just fine. You could help clarity with whatever fining agents you typically use (gelatin for me occassionally). Otherwise if I do 'lager' my lagers it's just in the serving keg inside my kegerator. That's usually just dictated by how much space I have in the kegerator.