I'm having a similar problem with a Helles. Here is the wort pre- and post-boil,
and here is the final beer.
I am tinkering around with dough-in temps and proteins rests, but I would think the final beer should at least be as clear as the post-boil wort. This is after 2 weeks lagering at 32F. I have since put in finings, but have not seen much improvement. The beer tastes delicious, but I can't figure out why it won't clear up. It does not go away after warming up either. FYI, dough-in at 130F (5 min), raise to 145F (30 min), raise to 158F (30 min), 168F mashout. 48F ferment for 2 weeks, 58F for 1 week, transferred to keg and held at 32F for two weeks. I will say, the only beers I have ever had come out absolutely crystal clear were with distilled water, 0.3ml lactic (88%) in MT, 0.45ml lactic (88%) in HLT and salt additions. This beer was carbon filtered tap (Ohio River Water), a little CaCl and a 0.1ml lactic (88%) in MT, 0.2 lactic (88%) in HLT. Given the delicious, malty flavor, I don't see how the pH is off too terribly much.