We strive for clarity all through the brewing process. The mash is recirculated for at least 120 minutes, as we do triple infusion step mashes. There are double stainless steel screens on top of the false bottom in the mash tun, which really help catch the particles that otherwise would pass on to the boil kettle.
We also have double stainless steel screens on the bottom of the boil kettle. You would be shocked how much "mud" is filtered out of the wort.
In addition, we use whole hops. These act as a natural filter also, providing clear wort when transferring to the fermenter.
The last step we employ is running the chilled wort through a fine mesh hop bag as it is running into the fermenter. Again, you would be surprised how much debris / trub is filtered out at this final step.
I am fully aware this is a debatable subject, clear vs cloudy wort. Our practice works well for us. Most of the beers we are brewing are Euro-Lagers. German Pils, Czech Premium Pale Pils, Vienna Lagers, etc.
Our beers benefit from clear wort all through the brewing process.
Here is one more item, worth mentioning: When chilling the boiled wort, time and temperature are not a consideration. The run off into the fermenter does not take place until we have achieved a full and very visible cold break. This takes from one hour to 2 hours, depending on the time of year and our water temp.
The single largest benefit from this is the harvested yeast is hyper-clean.
We use straight filtered tap water / RO tap water. No adjustments, none. No O2 introduction for the yeast, zero yeast nutrients.