At 45 I'd be wearing a hat and gloves.
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And in a worst case scenario, a touch of Brett in a colonial style ale probably wouldn't be the end of the world.
One of the most important steps in getting clear beer is nailing your ph and getting a good hot break. Also, though perhaps less important, chilling fast enough to get a good cold break. If your pH is off you may never see really clear beer unless you age it for a very long time.
I like Midnight Wheat for it - it has the least roast. And then add 2-3 oz chocolate for the touch of roast.
I also don't think there's anything wrong with using sinamar, in principle (though I've never used it). It's made from malted barley so it's no different than malt extract as far as where it comes from.
Word of caution. Too much sinemar will give you ash flavor.