I just found this thread (we really need a 'zombie thread' emoticon) and thought I'd chip in my experience. I brewed a 6 gallon batch of a similar recipe, and while my final volume, and thus gravity readings, were off, I can offer up that I don't think Crystal 80 gives the right color and possibly flavor that Crystal 77 will give.
For color I got more tan/brown instead of red. Admittedly the color was a little light, so I could probably use a bit more either C-80 or Special Roast, but I don't see any hint of red. For flavor, I was listening to an old Jamil Show podcast (don't remember which one), and he made the point that there are fairly big flavor differences between British and American crystal malts. While I can't verify that through experience I wouldn't be surprised if that was true. For what it's worth, Williams Brewing has Crisp Crystal 77.
It's been a while since I tasted commercial Nosferatu, so I don't know about the hopping, but I really dig the hops in this.
Here's the recipe:
6 gallons, calculated for 72% efficiency
16.5 lb Rahr 2-row
1 lb Briess C-80
.75 lb Special Roast
1 oz Simcoe (12.7% AA, pellet) - 60 min
1 oz Simcoe - 30 min
1 oz Cascade (7.3% AA, pellet) - 20 min
1 oz Cascade - 5 min
1 oz Cascade - 0 min
2 packs Mangrove Jack's Workhorse dry yeast
Mash: 156 for 60 min
Mash-out: 170 for 15 min
Boil: 60 min
Unfortunately my post-boil volume was really high, so my OG was only 1.060, and my FG was high at 1.019, giving me 5.5% ABV. The resulting beer is rather sweet and unpleasant, and the caramel malt character was kind of "dark fruit"-like, which really doesn't blend well with the hops. I'm curious to see what would happen if a) I hit my target gravities, and b) I use the C-77 instead of C-80.