At a low efficiency you use more malt for the same amount of beer. So allthough you get the same amount of sugars/extract, the amount of flavour may be higher.
That's on of the reasons for doing no-sparge.

How much, PPM of your water? CaCl can add a malty fullness to the beer. What are your IBUS like? If they are to low then that will also let the beer seem bigger and maltier than it really is. Looking at your numbers I wouldnt try to dry the beer out any more than it already is. I would drop the CaCl and increase the ibus by five and see if that helps crisp it up. And a lower PH will help also as mentioned earlier.