The prevailing wisdom on these so called "east coast" IPAs is three fold: The use of ~10% of flaked oats in the grist. A combo of super huge late kettle additions as well as dry hopping. Lastly, the use of London Ale III from Wyeast (Wyeast 1318). Despite London Ale III being a great flocculating English Ale yeast, in the presence of huge amounts of hop oils, it just fails to flocculate out.
I have brewed a couple DIPAs attempting to emulate the style and the London Ale III seems to do the trick for sure. This is also being reported by a couple brewing buddies of mine doing the same thing.
Pilsner and MO will be nice. I used Pils and Golden promise 50/50. The rest of the grist was 12% Oats and a touch of caramunich for color (6oz).
I used 4oz of hops in the last 10 minutes of the boil and dry hopped with 6 oz of hops total at the end of primary. Got a gravy like cloudiness. With the right specialty grains you can get the brilliant orange color you pictures. It doesn't take much coloring effort to get it to stand out because the haze makes it pretty dominant.