So, it looks like your larger pot is about 2.6 gallons (10 L) and your ingredients are in line for a 5 gallon batch (19 L). Ideally you would need a pot large enough for you batch size plus some room for extra water as some will evaporate. This would be about a 25 L (7 gallon) pot. But you can do a partial boil in the pot you have and top off what you can boil with water at the end to make up the difference. Here is a thread about partial boils.
https://www.homebrewtalk.com/f39/partial-boil-method-extract-brew-267062/
Using the ingredients and equipment you have here are the basic steps I would follow.
A. Steep your “500g of some un named black malt” in water that will fit in your 5 L pot.
o Taste your raw grains to see how roasted or bitter they taste. Consider adjusting the amount lower if they are very bitter.
o Bring your water (3-3.5 L – or about a gallon) and black malt grains to steeping temperature(~150 degrees F; ~65 C).
o Turn off the heat.
o Cover the pot and let it sit for 20-30 minutes to steep or make a tea.
o Remove the grains and cool your dark tea.
B. Add water (about 7-8L) to your 10L pot leaving room to add the 1.7 kg amber extract and some space to allow boiling without boiling over.
o Bring to a boil remove from heat or turn off.
o Add the 1.7 kg amber extract and mix it with the water.
• Bring back to a boil – watch and stir as it may foam up causing a boil over at the beginning.
o Add your bittering hops (20 g Nugget) at this time also.
• Boil for 45 minutes.
o Add your flavor hops (1 oz. Tettnanger)
• Boil for 15 minutes.
• Add the dark malt extract and mix as well as you can. This is your wort.
• Cool your wort by submersing your pot in water (you can add ice to the water) or with an immersion chiller.
• Add the chilled wort to your fermentor.
• Add the chilled ‘tea” from your steeped dark grains.
• Top off with water to bring you volume up to your batch size.
• Add your yeast (you should hydrate the dried yeast in a little water). Aerate by shaking or sloshing around your wort.
• Put on your airlock and let it ferment.
Hopefully/Assumption you already have a carboy or ale pail to use as a fermentation vessel. You will have to worry about carbonating and bottling in about 3 weeks. Pretty simple just add 100-125 g (4-4.5 oz.) of priming sugar to your fermented beer and siphon into bottles and cap them. Enjoy your efforts in couple more weeks after that!
