Generally the 2nd running from the batch sparge uses water heated to 185ish to set the grain bed to 170F. This may or may not be completely necessary but I do it and seems to work.
Denny's page has all the steps though://http://hbd.org/cascade/dennybrew/
I also use one that I made. With my two phase controller I have used the setup for a ferment and ramp range of 62-80 for a strong dark Belgian so far. The chamber is a stand up freezer and the environment outside the chamber was 34-56.