Originally Posted by Pappers
That would be unusual, but maybe it would be a good experiment.
The more usual methods would be to adjust your mash temperature and/or adjust your recipe to include more crystal or caramel malts.
This gets my vote as well.
Also, I wonder if it is too bitter or too green?
In theory you could add some Splenda to make it sweeter...takes all kinds I guess, but I've never done it that way with a beer before.