Your high fermentation temp would lead to increased esters and possibly a very low amount of fusels. Also yeast choice could make a big difference in the beers cleanliness and finish.
A lower fermentation temp and neutral yeast will give you a cleaner profile.
Personnaly I would have used WLP001 / WY1056 / US-05 and fermented around 62F-64F.
Primary: Dry Dock Breakwater Pale Ale, Raspberry Wheat, Cream Ale, Rye IPA,
Secondary: Brandy Oak Irish Red
Keg: Belgian Black & Mild, Golden Dragon 10.9%, American Brown Ale, Devil's Sin Amber IPA, Boundry Waters Pale Ale