The mash will be circulated by the pump. It will travel from MT to Pump to HX and back to MT. The HX will be used to maintain mash temperature for single infusion mashes and to increase temperature for step mashes and mash out. Sparge water will be heating in the HLT during the mashing process.
During the sparge, hot water is pumped through the HX to the MT and the sweet runnings are collected from the MT in the BK. I may end up bypassing the HX, it just depends on whether I run into any problems with the HLT temps. 
Here's my second original recipe that I'm brewing for the first time today.
Recipe Specifications
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.074 SG
Estimated Color: 13.9 SRM
Estimated IBU: 31.6 IBU
Boil Time: 60 Minutes
Ingredients:
10 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM)
1 lbs Cara-Pils/Dextrine (2.0 SRM)
1 lbs Rye Malt (4.7 SRM)
8.0 oz Aromatic Malt (26.0 SRM)
0.50 oz Centennial [10.00 %] (60 min)
0.50 oz Cascade [5.50 %] (Dry Hop 3 days)
0.50 oz Centennial [10.00 %] (30 min)
0.50 oz Cascade [5.50 %] (20 min)
1 Pkgs Fat Tire Ale (Wyeast #WYXL1792)
Mash Schedule: Single Infusion, Medium BodyTotal Grain Weight: 14.00 lb
Mash AT 154.0 F
