I'm normally drinking my IPAs (always dryhopped) by about day 15-20.
A well made beer doesn't need time to age out off flavors, and you don't create off-flavors in the first place.
Pitch the proper amount of yeast at the proper temperature and ferment at the proper temperature, and the beer is done fermenting in 3-5 days. Allow 3 days or so for the yeast to finish cleaning up any diacetyl, and the beer to start to clear, and then dryhop for 5 days and then keg and drink.
Once many ales are finished, and clear, there isn't any advantage to making it older unless there are flaws in it. Some ales do take a bit longer to meld together- notably my oatmeal stout takes a couple of weeks longer, and my Belgian tripel is best after a couple of months (or more). But a simple IPA or APA is usually ready sooner than many think.