I think you have two seperate issues... 1st beer was just plain watery with a FG of .007. The other beer was not really thin but felt thin because you extracted extra tannins. (at least that is what I find on my system) The tannins are making the mouthfeel more dry. I am guessing that you would likely have been better off to have a less efficient extract.
In my experience, anything above 80% efficieny gets you a less malty beer. (given the same final gravity). I know some people would argue... and with their system they may be right, but on my system, too much efficiency gets you some subtle changes in malt flavor, and in some cases, changes in mouth feel.
On second look, the second recipe also has roasted grains..which will give a slightly drier, more acidic mouth feel. (similar effect to the high efficiency)
If you keep getting great efficiency, just adjust your recipe to have some extra long chain sugars (dextrin for instance or cara pils) If you are still dialing in your mashing process.... check your efficiencies and try to get them to come out similar from batch to batch. Once you do that, you can adjust recipies to fit your system.