Ah, this was a crystal versus caramel question, lulz, that's why I just call it "cXX." My LHBS only stocks "C" in multiples of 20, so I'm used to subbing the nearest. Randy Mosher does a good job of demystifying which malts are nearly identical but named differently in his book "Radical Brewing." Check it out if you get a chance, it helps unravel other's recipes when they come from an area that uses different malts than you have available. Cheers!