So, once you've taken your dry malt out, you add your malt extract. This is seven pounds of amber malt extract (basically grain syrup) being added into your wort.

Amber malt is fairly standard brewing malt, and, as the name suggests, renders an amber colored beer.

Also, some brewing purists would decry this as heresy for using malt extract rather than dry malt, but Amber does have its advantages. It's easier to mix into the wort since it dissolves faster, and cheaper to buy in bulk.