For steeped grains plus malt extract:
Another malt extract strategy would be to use 100% amber malt extract.
2021 BJCP American amber ale style: "Characteristic Ingredients: "Neutral pale ale malt. Medium to dark crystal malts. American or New World hops, often with citrusy flavors, are common but others may also be used. Neutral to lightly estery yeast.""
Vital Statistics:OG: 1.045 – 1.060, FG: 1.010 – 1.015, IBUs: 25 – 40, SRM: 10 – 17, ABV: 4.5 – 6.2%
The base malt can be either standard American two-row or pale ale malt. Medium crystal malts (40 or 80L) are typically 5 to 10%. Small amounts of darker crystal or roasted malts like chocolate malt, roasted barley, or black malt may be used for color (not roasted flavor). Highly kilned malts (Munich, Vienna, or Victory malt) or lightly kilned malts (Biscuit, melanoidin, etc.) can be about 10%.
The hops are standard American varieties that have pine and citrus qualities: Cascade, Centennial, Columbus, etc. Hop flavor and aroma comes from late boil or possibly restrained dry hop additions. Cascade is often paired with Centennial, Amarillo, or any of the other suggested American hops. Dry hopping is an option. The BU/GU ratio should be about .6: leaning towards bitterness.
A neutral American ale-type yeast, such as White Labs 0001 or Fermentis US-05, is recommended.
2021 BJCP 19A - American amber style
Strong, G. (2021, May-June). American amber ale: Rediscovering the joy of crystal malt and American Hops. Brew Your Own, 26-29.
Zainasheff, J. (2007, November). American amber: An easy-drinking patriotic ale. Brew Your Own, 19-22.