what yeast did you use for this and the witty monk? it should clear while it's carbing. if you used a wheat yeast on the witty monk, those won't clear as much since they aren't as flocculant.

some yeasts just take more time to clear and some won't at all without cold crashing the beer before bottling or using fining agents.

most home brew won't really clear to commercial standards when naturally carbing in the bottle. but based on the ingredients, some do clear better than others...and they often require weeks in the fridge for the yeast to fully drop out and settle.

fwiw, witty monk (or any witbier) won't clear up if it is brewed to style. however, WM is one of the best MB recipes out there

The Cinco recipe was one of my first and favorite MB recipes. It or most extract recipes will not be as clear as commercial beers, and this will even be darker than Corona by far. Giving it a good month in the fridge will help it clear considerably and give the chance for the flavors to come together.

A lot of people talk of beer clarity with extract, and one thing I've recently discovered since brewing with extracts again is that better and proper amounts of yeast when pitching will do a lot for clearing a beer...even Mr.Beer extracts which I've been using again. My batches lately have been really clear come bottling or just shortly after. What yeast did you use anyway?...if you ever want to make this or something like it again (a simple light lagerish beer) try Nottingham yeast at cooler temps.

And I've read some talk about skunking the beer in this thread, I would defenately try it first, and if you like maybe only skunk one or two at first to try it out. Put a bottle after carbing on the window sill in mid day sun for 2 minutes...by the time it carbs and conditions a couple weeks you will be left with a tiny trace of that character, it will make you think Corona for sure...and add your lime for a nice summer beer.