No--the 1-2-3 paradigm is a basic scheme that allows 6 total weeks from brew day to drinking, based on the assumption that most beers aren't very good until 6 weeks from brew day.
Your beer will be 5-6 weeks old when it's bottled, so it will be "ready" as soon as it's carnbonated, IMHO. With corn sugar and reasonably warm temp (like upper 60s or more), it should be fully carbed within 10-12 days.
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale