To what part of the recipe/process do you attribute the haze and its persistence? Did you use kettle finings? Did you keep it colder than usual?
I use whirfloc in the kettle as normal. I feel the haze is due to the dry hop addition early into fermentation and the interaction with the yeast. I have had others start out hazy but clear towards the end when I have the dry hop added latter. This beer was at the same temperature as all my beer. I really think the early dryhop is key. This beer also had no flaked grains in the mash. I do not see flaked products needed for haze.