Ten weeks minimum - it's slow to get started, slow to ferment and very slow to clear. Nice beer though, although the yeast seems very loose towards the bottom. So it's best to have a little glass at the side, when pouring, for the last bit to go in. You should drink that bit too, because yeast is probably quite good for you, Vitamin B and all that.
I you like cloudy beer you could drink it out of the fermenter - I did and am still here. Would not say it's the best that way, though.
So - for the original question - 2-3 weeks in fermenter, including a rack to secondary if that's your gig - then 2 weeks in the warm and then 6-8 weeks in the cool.