You can totally pull it off in 2 weeks, assuming you keg and have reasonable temp control. Recipe needs to be simple - 90% Pilsner or 2 row, 10% Vienna, noble hops, pretty much nothing else.
@The Brew Mentor 's specs are the right target - definitely stay below 1.050 OG and below 20 IBU
Day 0 - Brew. Use Whirlfloc. Cool wort to 60, oxygenate and pitch 2 packets of rehydrated S-23 or 34/70 or K-97 per 5 gallons.
Day 1 - Confirm fermentation activity...should fully krausen within 36 hours
Day 3 - Confirm that fermentation is slowing down but still active.
Day 4 - Check gravity...should be around1.020, with krausen falling. Raise temp to 68 over the course of the day.
Day 5 - Check gravity...should be within a couple of points of FG, if not completely done.
Day 7 - Check gravity to confirm FG
Day 8 - Check gravity to confirm FG If possible, chill to 35 degrees.
Day 9 - Transfer to keg along with a tablespoon of Biofine per keg, pressurize to 40 lbs through the "out" connection and rock the keg for 2 -3 minutes if chilled or 3 to 4 minutes if room temp. Put in kegerator without CO2 connected.
Day 10 - Top up pressure to 30 lbs (using in connection), Leave CO2 disconnected.
Day 11 - Connect CO2 as usual, set pressure to serving level and pour off 2-3 pints of sludge until beer runs clear. Set pressure for desired CO2 volumes and leave CO2 connected.
Day 12, 13 - Pour off a pint or so to check for clearing.
Day 14 - Serve clear, clean lager style beer.
If you're stuck with either S-04 or US-05, you'll have a very clean American Blonde/Cream Ale and your BMC'ers won't have any problem with it. Just change the initial fermentation temp to 64 for S-04 and 66 for US-05.
