Grain to Glass time for an "American" Witbier

My family is having a big get together on the upcoming July 4th weekend. I was hoping to make a Rickards White/Blue Moon clone type of beer for it (along the lines of https://www.homebrewtalk.com/f71/blue-balls-belgian-wit-blue-moon-clone-24978/). I would be using S-05 as the yeast (since I couldn't source the Wyeast 3942 or 3944 in time). I have seen threads on Blue Moon clones that indicate this isn't that bad a sub (https://www.homebrewtalk.com/f12/blue-moon-clone-65328/). I realize that this yeast isn't ideal for a tru witbier and hence why I am calling it an "american" witbier.

Anyway, on to my question. If I brew this up tonight, this will give me 17 days till it will be consumed (this will be kegged and force carbed). I know that in general, witbiers should be consumed fresh/young, but I'm not sure if this timeline is pushing things a little. Anyone have any thoughts on whether or not this would be appropriate? What is the fastest you've gone grain to glass for a witbier and had good results? Any and all input appreciated.

Cheers,

Greg

Go for it, it will turn out just fine.

17 days is plenty of time for this style. I bet you could push it down to 7 if you were really in a rush, especially using US05. Spices will probably be your main flavor contributor, and coriander and orange peel don't tend to need any mellowing if you don't add way too much. Of course, if you have a crappy fermentation, all this is moot, but with US05 it is hard to have a crappy fermentation as long as you keep the temps down.

i've gone from grain to glass in 14 days with my american wheat and it was delish...i would say it tasted better in the first few days then the last.