Originally Posted by hough77
Not sure about medium crystal, caramel is the same thing, if they have 60 or 80, just bump the amount down lower than the 40.
Medium crystal is usually roughly the same as Crystal/Caramel 60. I'm not sure that I would sub with 80 just because there are distinct flavor differences that you get that reducing the amount used will not fix. Crystal/Caramel 80, in my experience, has a much sweeter character and adds some more burnt and dark fruit flavors, where crystal/caramel 40 adds more caramel and toffee flavors and is not nearly as sweet. Even if you dial back the amount you will get a different, not necessarily better/worse, flavor profile.
All of that being said, I think you would probably be fine using "medium" Crystal (Crystal 60), just dial back the amount from the original recipe.