According to
BrewUnited's Yeast Calculator you'd need 303 billion cells.
You've got about 154 billion left (1 month old, 77% viability).
Without a stir plate yeast growth won't be optimal, but shaking it as often as you can will help, and you should get close to the 300 billion cells you need for that beer.
I therefore recommend using a 1 gallon glass jug (such as the clear ones at your LHBS, $5-6)
with a screw lid, and 2 liters of 1.040 wort. You need lots of headspace!
Before making your starter, first remove your yeast pack from the fridge, so it can warm up to ambient (room) temps. That's important, your yeast and starter wort should be within 10°F when pitching.
To make the starter wort, use 2 liter water + 200 gram DME. Boil and stir until dissolved in a clean kitchen pot. I estimate you'll evaporate 100ml during the boil, which is good. At the end of the boil you should have around 1.9 liters (it's not that critical). Add some clean cold water if you boiled off (way) more.
After the boil, cover pot with a clean, sanitized, well fitting lid, and chill the pot in sink or plastic dish wash tub filled with cold water. Leave the lid on, you don't want it contaminated. Replace chilling water when it's gotten as warm as the pot. The whole chilling process may take 30-60 minutes.
- When the starter is at ambient (room) temps (~68-74F), pour into your well cleaned and sanitized jug, add your yeast, tighten down the lid and shake as hard as you can for 20-30 seconds, creating as much foam as possible.
- Loosen the lid a little and let sit on counter or desk or so. Shake as often as you can, say once every 1 or 2 hours if possible. The more foam and the more air (oxygen) is kept in the starter, the better the growth. You should get ample growth during those 24 hours. Keep at room temps, 68F or up. Keeping it at warmer temps help speed up the process, which is beneficial.
Here are some possible improvements on this method:
- After shaking, best is to remove screw lid, and cover the opening with a piece of sanitized aluminum foil, loosely crimped around the jug's neck.
- Using the foil tent allows fresh air (oxygen) to move back in and produced CO2 out.
- Before each shaking, remove foil, wipe the opening area and neck with a clean, squeezed out, small, dedicated Starsan soaked washcloth. Screw the sanitized lid on and shake well.
- After shaking, remove lid, and put the re-sanitized foil back over the opening.
- I'd keep a small 1/2 - 1 gallon bucket or container with Starsan nearby with the washcloth in it.
Keep things well sanitized so no dirt or bugs can get in.
At the end of your brew day, pour the whole jug with yeast starter into your
well aerated wort (or better yet,
oxygenated using pure O2).
Notes:
You may want to add 10% gravity to your OG, since you'll be adding about 1/2 gallon of weak starter beer to it. That means aim for 5 gallons of 1.098 (= 1.089 + 0.009).
Brewing high gravity beer is not easy. There are quite a few more pointers...
Wishing you good fortune!