Cedar Rapids Brewing Society

I have a recipe calling for "CaraVienna". I was hopeful someone knew of a substitute grain that would give the same qualities in flavor and head retention. Is the "Cara-" prefix a dextrin malt? I see caravienne from NB but would like to know of a good substitute. Thanks for any help you can give.

Typically Caramel, Crystal, and Cara- are used interchangable (for the most part) by different maltsters.

So you are fairly safe using either a Crystal or Caramel malt, just match up the color lovibond to make sure you getting approximately the same thing.