Back to the premise of the question, that lower efficiency leads to better malt character, I can't claim to have any firsthand experience with this. But I worked with a pro brewer who said for his competition brews, he preferred to quit sparging when the runoff drops to about 7 P (1.028), which is a good bit higher than the 1.010 minimum rule of thumb. He said this would provide a better malt character. This is consistent with some who say that no-sparge methods provide the same benefit. Whether these assertions are true or not, they are claiming, essentially, that better malt character results from not oversparging. This is related to efficiency. By sparging less, the efficiency is most definitely lower than it would be compared to sparging fully. But, the efficiency loss is due to the sparge, not due to the crush. I would think you'd want to crush as you normally do (unless you find that your fine crush is shredding your husks too much).