Guys,
I don't think Paco is asking about whether boiling longer raises the OG through evaporation. Paco, I think what you're asking is whether kettle caramelization renders some sugars unfermentable, lowering the fermentable/unfermentable ratio, and, if you were to add water to the boil in order to maintain a constant OG, raising the FG.
Let's try to figure this out: Even in a highly-attenuated beer, you can still taste the presence of crystal malt. So, my guess is that yeast cannot metabolize all the products of caramelization.
Palmer notes that "In general, the darker the extract, the more complex sugars it will contain and the less fermentable it will be."
And
a thread on Northern Brewer notes that in one person's system, each lb of C 40 raised FG about 3 points.
So, even though the fermentability of a malt depends on mash temperature, pH, and water/grain ratio, it looks like caramelized malts are in general less fermentable than the same uncaramelized malts.
Kettle caramelization is the same class of reaction that occurs in making crystal malt. In both cases, malt sugars react with one another at a high concentration in the presence of water. I think it's safe to conclude that kettle caramelization has the potential to render some sugars unfermentable, and, all things being equal, raise FG.
But the bottom line is that the fermentability of a wort is not easy to predict. Malt companies do not publish any standard measure of fermentability, and even though we know that higher mash T results in less fermentable wort, I haven't seen anything quantifying the effect. Sounds like a job for science.