Black Malt: To Crush or not to Crush?

[Brighteyebeer]

Hi All
Apols if this is too obvious for them as know, but I'd appreciate views. Just formulating AG#4, which, like 1 to 3 before it, is my version of a generic bitter - much as I'd drink in the pub. I've used mainly crystal malt for colour, moving onto dark crystal for the last one. I find the colour unsatisfactory, lacking depth and tone. I could even say pallid. On the other hand, too much crystal malt would have too great an impact on flavour - I want it in the background, not the foreground!
A little research finds that more experienced AG brewers use small quantities of black malt to colour bitters. I'm planning to add 100g of dark crystal and maybe 30g of black malt to my next 23l brew, in hope of producing a more 'tan' coloured beer. I don't want to emulate a porter, so it's just penny quantities of black malt.
The grains that I have aren't crushed. My conundrum is, should I use them 'as is'' or crush them, or use a larger quantity of uncrushed malt? All views welcomed.
Thanks, Chris

[super_simian]

If you truly just want colour, grind them very fine (espresso coffee fine) and cap the mash at run-off.

[Brighteyebeer]

Thanks S-S. Sounds worth a try

[seymour]

If you truly just want colour, grind them very fine (espresso coffee fine) and cap the mash at run-off.

+1 -or- at the very least crush them. That way you'll get the color, plus a chance to convert a little sugar from them.

I've never understood the inclusion of uncrushed grain. Seems like an inefficient waste of beer ingredients to me.