Below is my current process for ales. It assumes a single temperature rest with no sparge. While I’ve been brewing since 2005, I have only brewed 2 low oxygen batches to date, so it’s a new thing for me (by which I mean you should take my process with a grain of salt).
Heat entire volume of strike water in kettle, add water minerals, bring to a boil and hold for 5 minutes, chill with stainless immersion chiller to desired strike water temperature, add SMB, Brewtan B and, if necessary, acid
While water is heating, condition grain with 2% water by weight, mill, and add to mash tun
Using ball valve on kettle and high temp tubing, fill mash tun from bottom, stir gently to break up any dough balls and even out temperature
Shut cooler and mash for desired time
Vourlauf gently and minimally, drain wort into kettle through ball valve and high temp tubing (I tie a fine mesh hop bag around the end of the tubing to catch any excess grain particulate)
Boil for 70 minutes targeting 10% evaporation, add hops, Brewtan B and whirlfloc at requisite times
Chill with stainless immersion chiller to desired pitch temperature (which for me requires recirculating ice water through the chiller with a pump), let trub settle for 15 minutes while sanitizing fermentor, transfer tubing, etc.
Add yeast to fermentor, drain chilled wort on top, oxygenate, place into fermentation chamber and ferment to completion
Purge serving keg by filling with Iodophor solution and pushing out with CO2, add priming solution, purge again by continually filling with CO2 and releasing through the PRV
Transfer beer into serving keg under CO2 pressure, purge any remaining headspace in keg after transfer, top off with a few psi to seal lid (not actually necessary on most of my kegs)
Wait a few weeks while monitoring pressure build up with spunding valve, place keg in kegerator, hook up gas and liquid lines, dispense when serving temp is reached
There are a couple places I could tighten up (utilize a mash cap, transfer to serving keg while fermentation is finishing up rather than priming), and I might make some changes to my process and equipment next year, but this is where I’m at now.
Really, the only things I had to purchase were the SMB and the stainless chiller. The Brewtan B and the spunding valve are possibly optional.