Prepare for brewing: place the grains in the mash tun.
Fill the HLT with city water.
Heat the water in the HLT to sparging temperature (180F).
Slowly pour the hot water over the grains and allow the grains to steep. This process takes 45 minutes.
Transfer the grain tea from the mash tun to the boil kettle, adding hot water from the HLT as necessary.
Bring the boil kettle to a boil. Perform the boil per the beer recipe-- usually 60 minutes-- and add hops manually per the recipe. Recirculate the boil kettle contents to settle out the solids.
Once the boil is complete, turn on the flow of city water to the heat exchanger and set the % of wort that is recirculated such that the wort coming out of the heat exchanger is cooled sufficiently. Basically, the proportional valves before the heat exchanger can be set to recirculate, say, 95% of the wort back into the boil kettle and transfer 5% of the flow into the fermentation vessel. This process continues until the biol kettle is empty.
Manually pitch yeast.
Below is a video of the first test run of the Motherlode brewery using just water.