When you want sweetness you can go a couple of ways, two of them are crystal malts or adjusting bittering. Gambrinus has their honey malt which is low lovibond and can contribute sweetness. Also play with your sweetness level by dialing your bitterness down. Low FG does not = non sweet, so your goal shouldn't be simply elevating your FG. Low terminal gravity beers can retain an impression of sweetness.
What are some of the parameters of the beer you want to craft?