The practical side says just enjoy your brown ale. The experimental side says cold steep 1lb crushed in 3 cups of water. Strain and boil it. You should have almost 2 cups of dark barley liquid. Add 3/4 tablespoon to a pint and drink it. If you like it add the rest to 5 gallons in a keg.
That is what I would do. Question for others - how is Sinimar made?
From the Weyermann website....
SINAMAR® is produced solely from our roasted malt CARAFA®, according to the strict German "Reinheitsgebot" (purity-law). This law allows the brewer to use only the following four ingredients:
MALT - HOPS - YEAST - WATER
To get the characteristic color and extract, SINAMAR® is carefully evaporated in a vacuum process, finely filtered and canisters and containers of different sizes are filled directly at 158°F - 167°F (70 - 75°C).
Due to this special treatment the taste of SINAMAR® is less bitter.
SINAMAR® causes no turbidity and remains pH stable.
According to federal regulations, SINAMAR® does not need to be labeled with a so-called E-number (European Community Number).
A declaration as malt extract, barley malt extract or roasted malt extract is sufficient.
SINAMAR® is gluten free.
SINAMAR® is perfectly suited for coloring foods such as: baked goods, beer, non-alcoholic drinks, spirits, pharmaceutical products and tea etc.
Use 14 g (11.9 ml) of SINAMAR® Color Malt Extract to darken 1 hl of beer or wort by 1 EBC; or use 1.5 oz. (1.25 fl.oz.) to darken 1bbl of beer or wort by 1° Lovibond.
Unopened containers have a 18 month shelf-life.
Once opened, contents should be used immediately and stored cool.