That’s a pretty tough question to answer without more info. Recipe, yeast and planned fermentation conditions would help a lot.
My Mexican lagers are typically 1.040-1.050, 70% malted barley and 30% flaked maize, give or take. I warm ferment them with 34/70 at 62-65 degrees.Fermentation: 8-10 days, cold crash and gelatin for 3-4, then keg. So 11-14 days is my grain to keg timeline. Again, that’s my process based on my recipe and fermentation conditions.