Include any extract, sugars, base malt, special malt (crystal , roast, etc) and other adjuncts (wheat, rye, oats, corn, rice, etc). Use the total weight to determine the percentage weight of each component.
Basically, anything but hops, water (to include minerals, acids, etc), clarifying agents, and yeast (to include yeast nutrients).
*Disclaimer*: Any comment I add is simply the way I brew beer. There are certainly other ways that can be equally effective which other brewers may contribute. This is what I’ve found that works for me using my equipment and processes so I offer this for your consideration. YMMV