Wheat DME vs Light DME

[TheMortReport]

I cant seem to find an answer in the search to this, so if I missed a thread please go easy on me, I made a mistake of not searching for a collar and I heard it haha

So I partial mash brew only due to space limitations, do the whole 50 pounds of light DME at a time. I have no experience with any other, but I understand the type of DME is more geared to extract brewing for color. My question is I've tried wheat/white beers, but never get the cloudiness I want. I understand part of this comes from all-grain, and maybe using only 1 lb of white wheat malt when I brew hurts, and I was going to try jacking that up. What Im curious on is, with steeping say 1 lb 2-row and 2 lb wheat malt, if I used wheat DME instead of the light would I gain more cloudiness of does it really not matter at all in partial? Thanks in advance

 

[pkrath84]

You would because the wheat is what will contribute to the cloudiness. Light DME is just light colored Dry Malt Extract (DME)

 

[motorneuron]

Randy Mosher, in Radical Brewing, suggests adding a tablespoon of flour to the boil right at the end for adding a permanent haze to witbiers. That would work. For wheat beers, you could try using a little less--they're less hazy in my experience, and some of that haze is from suspended yeast.