What the heck did I make?

OK, so the guys at our LHBS made a no boil beer (I think somewhat as a joke, and also because they had bets going as to if it would make beer or not). I tasted it and decided to give it a shot. I mostly followed their method. What turned out is a pretty good beer, but I'm not sure what the style would be.

Ingredients:
2.5 gallon batch
3 lb. Munton's HOPPED DME
Safale 05 Dry Yeast
Dry Hopped with approximately
1 oz Hallertauer Hersbrucker
1 oz Amarillo
(1) packet Bru-Vigor

Method:
Placed water into primary fermenter.
Used sanitized drill attachment to mega blend and aerate water/DME mix.
Poured dry yeast onto mixture.
Primary for one weeks.
Secondary and dry hop for one week.
Bottle condition for 1 week.

Result:
Decent clarity, light gold color, medium-high carbonation.
Flavors of malt and hops, fairly clean finish. Slight after taste of yeast.
For how easy this was, I think the result was pretty tasty.
Good when it is ice cold poured into a normal pint glass.

Would this just be an "american ale"?
Also, has anyone else ever done this?

i guess depending on the fermentation temperatures, would be what classifies this beer?

Looks like an Ordinary Bitter to me.

Oh ya:
Fermented at a steady 72 degrees.
(sadly that's as cool as it gets down this far south)

at 72 degrees heck id call it a hobo Ale

I don't know. I've never had a problem, or off flavors, using US-05 in the low 70s. I'm willing to bet it came out pretty clean. That yeast is a badass.