If the paper must be followed strictly, here's a list of what it would take to do this "by the book", starting with my 3V or BIAB systems (either one):
Hot side-
SS wort chiller - ~ $70 if you get the cheap one from Amazon
SMB $5
(swapping out ALL brass ball valves, fittings, etc... testing and changing/replacing any tiny leaks in your pumps, etc. - $0 assuming everything just happens to be already perfect)
(DO meter - $225, but I'll leave that out for now)
Hot side test cost: $80 (to about $350 of you get a cheap meter and need to switch to stainless)
Cold side:
copper chiller (to use as pre-chiller to get wort down to 46F pre-pitch) - $0 because i already have one, and i think lots of others do, too
connectors, tubing, etc. to hack the two chillers together- $20 or so
aquarium pump (or any cheap pump) to recirc through the ice bath - $30
10-20 lbs ice per brew day - assume $0 and you saved it up
Spunden valves (2 minimum, 4 or more if they have to stay on the kegs through a long lagering period) - $60 assuming 2; $30 assuming 1 just to test
Extra kegs (because each batch now requires a 4-6 week lagering period, so 5-8 weeks per batch instead much faster turnaround times) - assume $0 and you have tons of extra kegs already, or you're only looking or the cost to try it once and are willing to wait 6 weeks to see if it worked first
Fermentation chamber or glycol cooler and temp controller to maintain 41F ferment temps and step down one degree at a time (no swamp coolers or stashing it in your serving keezer) - $200 - $1,000 or more, let's assume $200 because you hacked it together all yourself.
Extra CO2 tank + regulator and connections to purge kegs, lines, transfer, etc. - $100 on the cheap side
99.99% pure CO2 for serving (so you don't lose the mojo in a week) - don't even know, have no idea where to even get this...
Then, cut all your dip tubes, cut down your gas in connectors, and make all transfers under gas.
Cold side: $380+ depending on what you have already
Now, on the other hand, if the copper chiller WAS NOT a deal killer, and If I COULD pitch warmer (than 46F) and drop it to ferment temps after it's in the fermenters, SMB is $5 and pre-boiling is no big deal.
If ferment temps were only a guideline, and it didn't blow off all the malt flavors at 50F, and if I could rack it from the fermenter to the keg with 2% or so left to go to, and stick it in my kegerator to finish and condition, while checking it with my existing regulator and just pulling the relief if it gets too carbed, the Cold Side test would be basically $0.
But when some people tried to do it like this without dropping serious coin, they got railed against, and now the constant refrain is "just try it".