Originally Posted by coldrice
try mashing at 150-152 to boost the fermentables. body may suffer but maybe try a thicker mash. wlp 400 should finish most of the way, it seems like 155 is a bit high of a mash temp for this style
I've made quite a few wits this past year. I found myself wanting a silkier fuller body. I have been bumping up my mash temp with each batch last one I mashed at 154 and might go up a touch on the next one also. I would say 155 is just fine especially with wlp400 as that attentuates pretty well and if you give it a easier to ferment wort it will dry it too much I think.
When it comes to orange peel I don't see how fresh orange will give a soapy taste. I have used the zest of oranges, lemons, and grapefruit in my wits with great results. Just make sure you wash them before hand with a brush to remove any wax. The key is to zest it not use the whole peel that will give you that weird astringent bitterness like you're eating the pith.