You can also add certain adjuncts that can raise the level of unfermentables that will add sweetness but not affect alcohol content. Lactose, for example, is non-fermentable and is used in some stouts to add sweetness.
Certain specialty grains, such as crystal and carapils, contain a percentage of nonfermentable sugars, so adding those to a grain bill will make for a sweeter, more full bodied beer. I often add just a bit of both of those to most brews just to be sure that I get a bit of richness to a brew.
Don't add more than 1kg (2.2lbs) of sugars to the wort. That's why I use DME/LME's instead. And only use aroma/flavor hops,as they're lower AA%. These can give a malt-forward brew,to something with good balance of malt & hops. Many combinations can be had,depending on the hops used,& how much.
Over & above the style & amount of malt used,& amount of total wort.