Weizenbock recipe question

I found a weizenbock recipe on the AHA recipe site and had a couple of questions. It calls for .25 lbs. of "pale ale malt." Is this the same as maris otter? Also, it says .25 oz Tettnanger (steep). What does this refer to, time wise?

Thanks

A "pale ale malt", from most maltsters, is just a slightly darker version of their pale malt. If it's a Maris Otter malt, it's usually labeled as such, because MO barley commands a premium. I'd just get any old pale ale malt, and call it good enough. But only a 1/4lb? I can't see that making any difference versus using a standard pale malt.

"Steep," for the hops, probably just means an "aroma steep," so throw them in at flameout.

Thanks GuldTuborg!