Here is the recipe I have for Avery's "The Reverend"...
...for which I suspect is the same/similar for "Salvation" except scaled down in the specialty grains department, but who knows... I guess it's an extract/steeping recipe, although it also calls for a sparging of the specialty grains after steeping.
It also calls for Belgian Candi Sugar. I see Randy Mosher (Radical Brewing)now says the Belgian Candi is a waste of money as plain white or beet sugar (boiled to crystalize) will have the same effects. But the Salvation label itself from Avery indicates they still use it.
I discovered Avery beers in a place called "Mellow Mushroom" here on the sandbar and had a "The Rev" since they were out of my first choice that day, Salvation. Great pizza too.
I was impressed w/TR. I had never tried a Belgian b4. Up to then I was happy when I get up to Atlanta every few months and loaded up at Tower Liquors with Dogfish and Rogue, etc.