It would not be impossible to provide a list of additions for each entry in the BJCP style guidelines but if someone were to do that
1. There would be conflicts because, for example, the Belgian Abbey beers are made with water ranging from very soft to very hard. Weizens are brewed all over Germany and Austria with water which is quite diverse.
2. You wouldn't learn anything if someone just laid it out for you
3. Within a given style there can be a fair amount of variation.
4. What suits your palate within a given style may not suit mine.
The guidelines were never intended to replace a cookbook nor to cover every situation. As they make quite clear they represent a starting point. You must tweak the recommendations until you are happy with the result.
If the problem is not understanding what to do with a Weizen, for example, because it is not specifically mentioned in the sticky you might try the following approach. Go to
http://www.pbase.com/agamid/image/57446374 and find a city where Weizen is brewed. Munich is an obvious choice but so is Vienna and they probably brew it around Dortmund and Köln too. Identify the style that is in the sticky that is brewed in one of those cities. In this case, most are lager cities (clearly excepting Köln). Start out with the lager profile. You should also research the beer you are brewing. Though many of the AHA monographs are short on water information (in Warner's Weizen for example it isn't even mentioned). A great source is Ray Daniels "Designing Great Beers" (I think it is). And of course you can also garner information by posting questions like "I'm contemplating brewing a Weizen. How do you all treat your water for this style?" to forums like this one.