Read up on batch sparging. Just use your cooler/mash tun for the mash. Drain into boiling pot when conversion is done then divide your batch sparge water in half for two separate sparges. I usually use around 185 degree water the first time and the mash will end up around 169. Then the second half of the sparge water will cool down to an appropriate temp by the time the second drain is done. There are so many methods, but this works great for me most of the time. Have fun and dont worry
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On tap: Apfelwein, Young's Double Choc Stout, Nut Brown, Delerium Tremens clone, Ordinary Bitter, American Pale Ale, DFH 90 min clone
Kegged: Irish Whiskey Barrel Barley Wine, ESB, Robust Porter
Fermenting: Robust Porter, Ryno' Wheat n Rye, Premium Bitter
Next up: Pliny the Elder, ESB, American Pils, Janets Brown, S&A IPA, Scottie's 80/-