The thing is, you don't really plan the ferment. The yeast have their own schedule, and all you can do is follow along.
Don't rack until the gravity stops changing, even if it's been a week or more. Honestly, I'm a believer in extended primary fermenting and (often) racking straight to a serving keg, with no secondary conditioning.
Like always, your process is YOUR process, and only you can decide what does and does not work for you.