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Maybe score some pH paper to check the pH in yer mash. Not precise, but it will let you know if you are way off. Higher pH will deaden yer flavors.

Extract beer is like making koolaid. It has its place. AG is lemonade from lemons.

I do mine at about 9% special b, and use Maris otter for base. Hops sound like yours. The original is inconsistent, so chances are yours is very close to something they've sold as SAB.

Sounds like starch haze, I just drink it. Clarifiers drop out lots of stuff, but not starch that i know of. Finer grind gives a lot more dust (raw starch) in grist. May need to mash longer in future. You can check conversion with iodine. Also, check grain bill for convertibility, do you...

For malt flavor, add Munich or Vienna malt. They also have melanoiden and some other strong malts, Munich is plenty. Aerate only at pitching after wort is cool. I just shake it in a sanitized milk jug before dumping into the fermenter, works great. Any other aeration will make yer beer taste...