This is my standard custom (oxymoron?) report, so ignore what does not apply, but yea, I found it took about 3.5 oz to make a liter starter after some boil-down.
Recipe: Yeast Starter Calculation TYPE: Extract
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 2.1 SRM SRM RANGE: 3.0-6.0 SRM
IBU: 0.0 IBUs Tinseth IBU RANGE: 15.0-30.0 IBUs
RGR: 0.0 IBUs Rager
OG: 1.037 SG OG RANGE: 1.040-1.055 SG
FG: 1.010 SG FG RANGE: 1.008-1.013 SG
BU:GU: 0.000 Calories: 184.3 kcal/12oz Est ABV: 3.6 %
EE%: 69.00 % Batch: 0.27 gal Boil: 0.35 gal BT: 15 Mins
---WATER CHEMISTRY ADDITIONS--------------------
about 3.5 ounces DME to 1.2 liters water. Boil down to one liter. Check gravity.
Total Grain Weight: 3.5 oz Total Hops: 0.00 oz oz.
---MASH PROCESS------MASH PH:5.40 ----------
>>>>>>>>>>-VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F<<<<<<<
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS UNTIL PARTICLE FREE<<<<<<<
>>>>>>>>>>-ADD BOIL CHEMICALS TO KETTLE BEFORE FWH<<<<<<<
>>>>>>>>>>-ADD DROP OF PHOSPHORIC ACID TO HLT<<<<<<<
Remove grains, and prepare to boil wort
---BOIL PROCESS---------------------------------
Est Pre_Boil Gravity: 1.029 SG Est OG: 1.037 SG
Amt Name Type # %/IBU
3.5 oz Extra Light Dry Extract (2.0 SRM) Dry Extract 1 100.0 %
---FERM PROCESS-----------------------------
Primary Start: 11/21/2008 - 10.00 Days at 60.0 F
Secondary Start: 12/1/2008 - 7.00 Days at 68.0 F
Style Carb Range: 2.30-2.60 Vols
Bottling Date: 12/8/2008 with 2.6 Volumes CO2:
---NOTES----------------------------------------
