No, it wouldn't have anything to do with your grain's crush. I believe your problem is with your yeast.
It's not that you have too many unfermentables, there would still be fermentable sugars in there. Just not enough yeast to "eat" them.
Primary: RIS, Flanders Red, Berliner Weisse
On Tap: Brown Ale, American Stout, Pumpkin Porter, Pale Ale, Uncle Muscle's IPA, Rowsdower Canadian Dry Stout
Bottled: Berliner Weisse
I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions