Doubling it up will result in more flour = higher yield (good) + higher undesirable tannins (causes dry mouth, bitter, taste like strong tea) + higher protein/gluten (cloudy, hard to clear).
If you're looking to create a weizen/wit style beer, a finer grind of your steeping grain will lend itself to a thicker, cloudy haze - if that's what you want.
If you're looking for a bit more clarity, add some pale base malt like Pilsner, malted wheat, (or Vienna if you want a slightly darker tint) to your steeping grain at a slightly lower steep temp. It adds some diastatic boost for a bit more starch conversion in your steeping grain.