Planning on brewing the Caramelized 70/- recipe from Jamil's, "Brewing Classic Styles."
In the instruction regarding boiling down a gallon wort and adding it back to the main boil, he calls for "reducing it down until the sugars begin to caramelize." Does that really mean cooking it down until it thickly coats the back of a spoon? What would an appropriate test be to gauge whether you'd reduced enough?